Butter Shakshuka with Garlic & Herb Butter

35 mins Serves 3

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Ingredients

3 tbsp unsalted butter

1 medium onion, finely chopped

1 red bell pepper, diced

2 cloves garlic, minced

1 tsp ground cumin

1 tsp smoked paprika

¼ tsp chili flakes (optional, for heat)

1 can (400g / 14oz) chopped tomatoes (or 4-5 fresh ripe tomatoes, chopped)

Salt & pepper, to taste

4-5 eggs

Fresh parsley or coriander, chopped (for garnish)

Bread, for serving

Method

Step 1

Melt butter in a wide skillet (cast iron works well) over medium heat.

Step 2

Add the onion and bell pepper, sauté in the butter until softened (about 8-10 minutes).

Step 3

Stir in garlic, cumin, smoked paprika, and chili flakes. Cook for 1-2 minutes until fragrant.

Step 4

Add tomatoes, season with salt and pepper, and simmer for 10-15 minutes, stirring occasionally, until the sauce thickens. If it gets too thick, add a splash of water.

Step 5

Make small wells in the sauce with a spoon and crack eggs into them.

Step 6

Cover the pan and cook gently until egg whites are set but yolks are still runny (about 5-7 minutes).

Step 7

Remove from heat, garnish with parsley or coriander, and serve immediately with warm bread for dipping.

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Butter Shakshuka with Garlic & Herb Butter

Ingredients