The best shakshuka

Name: The best shakshuka
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: 1 tbsp Essential Olive Oil; 1 onion, finely chopped; 2 cloves garlic, crushed; 1 red pepper, deseeded and finely diced; 1 tbsp essential Waitrose Tomato Puree; 1½ tsp Cooks’ Ingredients Harissa Paste With Lemon; ½ tsp sea salt flakes; 1 tsp ground cumin; 1 tsp smoked paprika; ½ tsp ground coriander; 300 g pack No.1 Pink Choice Vine Tomatoes, roughly chopped; 4 No.1 Waitrose Longstock Gold British Free Range Eggs; 75 g feta, crumbled; 25 g pack mint, leaves only, finely chopped; 25 g pack flat leaf parsley, finely chopped; 1 tbsp mixed seeds (optional); Sourdough bread, toasted and buttered, to serve

Martha Collison's breakfast dish is nourishing, packed full of warming spices, sweet tomatoes, and nutrient-dense runny egg yolks, all presented at the table in a bubbling skillet.

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High proteinSource of fibre6 plant varieties

Serves2
CourseBreakfast
Prepare10 mins
Cook30 mins
Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 tbsp Essential Olive Oil
1 onion, finely chopped
2 cloves garlic, crushed
1 red pepper, deseeded and finely diced
1 tbsp essential Waitrose Tomato Puree
1½ tsp Cooks’ Ingredients Harissa Paste With Lemon
½ tsp sea salt flakes
1 tsp ground cumin
1 tsp smoked paprika
½ tsp ground coriander
300g pack No.1 Pink Choice Vine Tomatoes, roughly chopped
4 No.1 Waitrose Longstock Gold British Free Range Eggs
75g feta, crumbled
¼ x 25g pack mint, leaves only, finely chopped
25g pack flat leaf parsley, finely chopped
1 tbsp mixed seeds (optional)
Sourdough bread, toasted and buttered, to serve

Heat the oil in a large frying pan and add the onions. Fry over a medium heat for 5 minutes, until softened, then add the garlic and red pepper and cook for 5 minutes more.
Stir in the tomato purée, harissa paste, salt, and spices, then fry for 1 minute until fragrant. Add the chopped tomatoes, then fry for 2 minutes more until they begin to soften. Cover the pan with a lid and simmer for 10 minutes for the tomatoes to release their juices and create a thick sauce. You should be able to push the sauce to one side without liquid rushing back into the gap too quickly.
Make 4 small indents in the sauce and add the eggs, one at a time. Cover with the lid and cook over a gentle heat for 4-5 minutes. Once the whites have set but the yolks are squidgy when gently pressed, remove the lid and turn off the heat.
Sprinkle generously with feta, mint, parsley, and the mixed seeds (if using), then serve with buttered sourdough toast for dipping.

Cook’s tip

Bake it instead
If you have an ovenproof frying pan or shallow casserole, you could finish cooking the eggs in the oven. Place the whole pan (ensuring it has an ovenproof handle/s) into a preheated oven at 200ºC, gas mark 6 – the eggs will take 6-8 minutes.

The best calls for the best
Use the best eggs you can find for this recipe, as luxurious large yolks add creaminess and depth to the shakshuka. Longstock Gold, Waitrose Duchy Organic or Burford Browns are my favourites.

All-day dining
This recipe is perfect for breakfast, but shakshuka is also a great meal for lunch or dinner. Try adding a can of drained chickpeas or butter beans into the tomato sauce as it simmers, for a protein-packed, more substantial option.

Typical values per serving when made using specific products in recipe