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Turkish Shakshuka Eggs

  • Vegetable
Time20 Minutes Time2 TimeMiddle East
Turkish Shakshuka Eggs

This simple yet delicious Middle Eastern dish can be served for breakfast, lunch or as a light snack. On nights where time is tight, it makes for a delicious late dinner too.

The combination of rich Middle Eastern spices from the A&O Baharat Rub, tomatoey onion sauce and soft poached eggs are a match made in heaven. Serve with toasted ciabatta or sourdough.

ingredients

  • 400g Chopped Tomatoes
  • 200ml water 
  • 1 Large onion, diced
  • 1 Bell Pepper, diced
  • 2 Garlic cloves, finely chopped
  • 1 tbsp Angus and Oink Baharat Rub
  • 1 tbsp Fresh Coriander, chopped
  • 4 eggs

Buy the items

Baharat Turkish Seasoning
Baharat Turkish Seasoning
190g £8.99
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Directions

  1. Pour the oil into a hot frying pan then transfer the onions. Stir occasionally and allow the onions to soften.
  2. Add the peppers and let them soften for 5 minutes before adding the garlic and Baharat Rub. Add the chopped tomatoes and water, mix everything together and let it simmer.
  3. Using the back of a spoon, make 4 small indents in the sauce and crack the eggs into each of them. Let the eggs poach in the sauce until cooked (around 10 minutes).
  4. Remove from heat, garnish with chopped coriander and serve with bread.

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