Recipe
Cooking steps and ingredient details are being prepared.
Breakfast recipe
Soft eggs baked in a smoky tomato, pepper, and chickpea sauce with warm pittas for scooping.
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Ingredients
wide lidded frying pan, toaster or grill, knife, chopping board
Method
Finely chop the onion, slice the peppers into thin strips, grate the garlic, drain the chickpeas, and roughly chop the coriander stalks and leaves separately.
Heat the olive oil in a wide lidded frying pan over a medium heat. Cook the onion and peppers for 8-10 minutes, stirring often, until softened and starting to colour at the edges.
Stir in the garlic, coriander stalks, smoked paprika, and cumin for 1 minute. Add the chopped tomatoes and chickpeas, season lightly, and simmer uncovered for 8 minutes until thickened.
Make 8 small wells in the sauce. Crack an egg into each well, cover the pan, and cook for 6-8 minutes until the whites are set and the yolks are still a little soft.
While the eggs cook, toast or grill the pittas for 2-3 minutes until warm and lightly puffed, then cut each one into wedges.
Scatter the coriander leaves over the shakshuka. Serve the pan at the table with the warm pitta wedges for scooping.
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