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Quick and easy shakshuka
A saucy and savoury masterpiece.
SERVES
1
TO
2
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, finely minced
- 2 tablespoons white wine, optional
- 1 pint cherry tomatoes, halved
- 1 – 796 milliliter can of crushed tomatoes
- 2 tablespoons sugar
- 2 teaspoons smoked paprika
- 1/2 teaspoon dried chilli flakes
- 3 tablespoons finely chopped parsley, plus more for garnish
- 2 cups couscous
- 4 - 8 eggs
- 1 tablespoon butter
- Salt and pepper to taste
Directions
- Heat the olive oil in a large frying pan over medium heat and add the onions. Season with a bit of salt and pepper and cook, stirring often, for about six minutes or until the onions start to soften. Add the finely minced garlic and cook for an additional two minutes or so just to cook off some of that raw garlic hit.
- Add the halved cherry tomatoes and continue to cook over medium heat for about five minutes or until the tomatoes start to break down a bit. Add the canned tomatoes, sugar, smoked paprika, and dried chilli flakes and stir to combine. Cover the pan and lower the heat. Allow the sauce to simmer away for 15-20 minutes, stirring occasionally.
- Stir in the parsley and season with salt and pepper to taste.
- Meanwhile, set your kettle to boil and pour your couscous into a heatproof bowl. When the water has boiled, pour two cups onto the couscous, season with salt and pepper, stir, and cover tightly with plastic wrap. Allow this to sit for about eight to ten minutes while you finish up your shakshuka.
- Using a spoon, make slight wells in the tomato sauce and crack an egg into each. Cover and cook the eggs over medium-low heat until the whites are firm and the yolks are just slightly cooked but still runny, about six to eight minutes.
- Fluff your couscous with a fork, stir in the butter, and divide between four plates. Top with the shakshuka and sprinkle with some chopped parsley.
