Shakshuka: A Simple, Soul-Warming Dish

There's something magical about recipes that are less about precise measurements and more about feeling. They’re the ones passed down not with cups and scales, but with a "little of this" and a "dash of that." For me, Shakshuka is one of those dishes. It’s a humble, hearty meal that feels like a warm hug from the inside out. It’s perfect for a lazy weekend breakfast, a quick weeknight dinner, or any time you need a bowl of simple comfort.

What You'll Need

Don't worry about having every single thing exactly right. The beauty of this is its flexibility. This is what I typically use:

• A good glug of olive oil
• 1 onion, finely chopped
• 1-2 cloves of garlic, minced
• A handful of fresh coriander (cilantro), stalks finely chopped, leaves saved for later
• 1 red chilli, finely chopped (seeds in or out, it's up to your bravery!)
• 1 can (400g) of good-quality chopped tomatoes
• A pinch of sugar
• 4 fresh eggs
• Crusty bread, for serving

Putting It All Together

The process is just as simple as the ingredient list. It all happens in one pan, which means less washing up—always a win in my book.

Step 1: The Flavour Base

First, heat the oil in a decent-sized frying pan that you have a lid for. Gently soften the chopped onion, chilli, garlic, and those precious coriander stalks for about 5 minutes. You’re not trying to colour them, just coax out their sweetness and fragrance until they’re lovely and soft.

Step 2: The Rich Sauce

Stir in the tinned tomatoes and that pinch of sugar. The sugar isn't to make it sweet, but just to balance the acidity of the tomatoes. Let it all bubble away for 8-10 minutes. You’ll know it’s ready when the sauce has thickened nicely and deepened in colour. At this point, you could let it cool and freeze it for a future easy meal.

Step 3: The Grand Finale

Now for the fun part. With the back of a large spoon, make four little wells in the sauce. Crack an egg directly into each dip. Put the lid on the pan and let it cook over a low heat for 6-8 minutes. Keep an eye on it—you want the egg whites to be set but the yolks to still be deliciously runny for dipping.

To Serve

Take the pan off the heat, scatter over the reserved coriander leaves, and bring the whole pan right to the table. Serve it with thick slices of crusty bread to mop up every last bit of that spicy,