Shakshuka Recipe with Greek Olive Oil — North African Eggs in Spiced Tomato Sauce

Shakshuka is one of those dishes that looks like you spent a long time on it. It takes 25 minutes. Most of that is the sauce simmering without you paying any attention to it. We cook everything in Apollo and pour more of it raw over the finished dish before serving.

Ingredients

• 6 eggs
• 2 x 400g tins whole tomatoes
• 1 red pepper, finely diced
• 1 onion, finely diced
• 3 garlic cloves, minced
• 1 tsp ground cumin, 1 tsp sweet paprika, ½ tsp chilli flakes
• 4 tbsp Apollo EVOO
• Fresh coriander or parsley
• Crusty bread to serve

Method

1. Heat 3 tbsp Apollo in a wide pan. Cook onion and pepper until softened, about 8 minutes.
2. Add garlic and spices. Cook 1 minute until fragrant.
3. Add tomatoes, crushing roughly. Season well. Simmer 15 minutes until thickened.
4. Make 6 wells in the sauce. Crack an egg into each.
5. Cover and cook until whites are just set but yolks remain runny, about 4–5 minutes.
6. Pour remaining Apollo raw over the finished dish. Scatter fresh herbs.
7. Serve immediately from the pan with crusty bread.

Cook's Note

Watch the eggs carefully in the final minutes — the difference between a runny yolk and overcooked is often just 60 seconds. Pull from heat while whites look barely set.

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