RECIPE 05 · ONE-PAN MEALS
Tomato & pepper shakshuka
Bring the pan straight to the table for a shared breakfast or a simple evening meal. Sweet peppers and gently spiced tomato sauce make a rich base for eggs, with bread ready to scoop up the last spoonful.
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A richer beginning.
The paste thickens the sauce and helps it hold little wells for the eggs. Give the peppers time to soften before adding the tomatoes.
Let’s cook.
Made with Ace Sabbah double-concentrated tomato paste.
- Prep
- 10 min
- Cook
- 35 min
- Total
- 45 min
- Serves / makes
- 4
Times are approximate. 1 tbsp = 15 ml; 1 tsp = 5 ml. Oven temperatures are for a conventional oven.
Ingredients
2 tbsp olive oil
1 onion, thinly sliced
1 red bell pepper, thinly sliced
3 garlic cloves, minced
2 tbsp Ace Sabbah double-concentrated tomato paste
1 tsp ground cumin
1 tsp sweet paprika
400 g canned chopped tomatoes
100 ml water
½ tsp fine salt
¼ tsp black pepper
4 large eggs
2 tbsp chopped parsley
4 thick slices of bread, to serve
Method
Soften the vegetables
Warm the oil in a large lidded frying pan over medium heat. Cook the onion and pepper for 8–10 minutes, stirring, until softened.
Season the sauce
Add the garlic, cumin and paprika and stir for 30 seconds. Stir in the tomato paste and cook for 2 minutes. Add the chopped tomatoes, water, salt and pepper.
Reduce gently
Simmer uncovered for 10 minutes until the sauce thickens. If it starts catching, stir in another tablespoon of water.
Add the eggs
Make four wells in the sauce and crack an egg into each. Cover and cook over low heat for about 7–10 minutes, until whites and yolks are set and the egg dish reaches 74°C. Sprinkle with parsley and serve with bread.
At the stove
Use a wide pan so the eggs have enough room. A tight lid helps the tops cook without drying out the sauce.
At the table
Pair with cucumber, olives and warm bread for a generous brunch.
Internal cooking temperatures follow Health Canada guidance. Check the centre with a food thermometer.