Once it sizzles, add the onions and red peppers. Cook for 10 minutes until golden brown.
Now add the Garlic and cook for 2 minutes.
Add the Smoked Paprika, Ground Coriander and Cayenne. Saute for 2 minutes on medium low.
Pour in the Tomatoes, Harissa, Stock, Salt, Pepper and Sugar and simmer for 15 minutes on low.
Made 4 spaces in the tomato. Crack in the eggs gently. Season each egg.
Cover and cook on low for 5 - 10 minutes until the eggs are set.
Notes
Notes
I add either chopped tomatoes or pureed plum tomatoes in this recipe.The eggs are poached so they are runny, but you can cook them longer if you prefer.
Variations
Feta - I like to crumble in some Feta and I think this takes it to another level.
You could add the following:Veg - Courgettes, Broccoli, Mixed Veg, Corn.Beans - Black Beans, Kidney Beans, Butter Beans.Meat - Minced Lamb would work really well but you would need to cook that in first after adding the onions, garlic and spices, then add the tomatoes. Seasoning would likely need to be topped up slightly too.
How to serve
For me the perfect partner to Shakshuka will always be a crusty bread.
Can it be made ahead?
I would suggest making this just before serving for the best results but the good news is that if you do have leftovers, they do keep well in the fridge for up to 2 days.