Shakshuka, a tomato-based egg dish popular in the Middle East and North Africa, is a quick and easy breakfast option according to baking legend Mary Berry. Meaning “mix up” in Arabic, this dish is a perfect example of a meal made from pantry staples. While many variations exist, some including eggplant, feta, or spicy sausage, Berry offers a straightforward recipe that takes just 20 minutes to prepare.
Here’s how Dame Mary Berry makes her shakshuka:
Ingredients:
* Two tbsp olive oil
* Two onions, roughly chopped
* Two garlic cloves, crushed
* One red chilli, deseeded and finely diced
* Two x 400g tins chopped tomatoes
* One heaped tbsp sundried tomato paste
* Scant tsp caster sugar
* Four eggs
* Two tbsp chopped flat-leaf parsley
Equipment:
* Deep frying pan or sauté pan with a lid
Method:
1. Heat the oil in a deep frying pan over a medium-high heat. Add the onions and fry for five minutes.
2. Add the garlic and chilli and fry for 30 seconds.
3. Stir in the chopped tomatoes, sun-dried tomato paste and sugar and bring up to the boil.
4. Reduce the heat and simmer gently, without a lid, for about 10 minutes, until the sauce has reduced and thickened and the onion is tender. Season well with salt and freshly ground black pepper.
5. Using the back of a spoon, make four dips in the sauce and carefully crack an egg into each one.
6. Cover the pan with a lid and simmer on the hob over a gentle heat for about six minutes, or until the whites are set but the yolks are runny.
7. Serve immediately from the pan with pitta or crusty bread.
This dish is best enjoyed immediately after cooking, as it’s not suitable for freezing. Serve warm and enjoy the burst of flavors that make shakshuka a favorite for many.
