Shortcut shakshuka
This shortcut shakshuka uses a couple of "cheat" ingredients to make it as quick as it possible without sacrificing taste.
Servings 2 servings
Ingredients
- 1 jar ready-made tomato-based sauce see recommendations above
- 4 eggs
- 80 g feta cheese or chevre
- salt and pepper to taste
- Middle Eastern-inspired spice mix of choice see recommendation above
Tahini sauce
- 2 tbsp tahini
- 2 tbsp water
- 1 tbsp lemon juice
- salt to taste
To serve
- coriander and/or parsley leaves
- bread
- tahini sauce optional
- olives optional
Instructions
- Pour sauce in a pan, heat at medium to high heat until lightly bubbling.
- Make 4 wells in the sauce with the back of a spoon and crack one egg in each well. Cover pan with a lid.
- While eggs are cooking, make the tahini sauce (if using) by whisking the ingredients together. Add more water if needed (you are looking for a mayonnaise consistency). Also toast your bread if you like it toasted.
- Check the eggs at the 7-8 minute mark. You want the whites fully cooked but the yolks still runny.
- Once eggs are cooked, turn off heat and season eggs with salt and pepper (remember the sauce is already seasoned). Crumble cheese on top of the shakshuka, sprinkle with spice mix of choice and garnish with coriander and/or parsley leaves.
- Serve with bread, olives and tahini sauce as desired.