How to make classic Shakshuka for breakfast at home

When it comes to egg breakfast dishes, one of the trickiest preparations is Shakshuka. It is a Middle Eastern and North African dish made of eggs gently poached in a spiced tomato and pepper sauce and calls for precision while cooking the eggs so that the whites are nicely set in a pool of sauce, but at the same time the yolks are still runny and creamy. It is most commonly enjoyed for breakfast and is served straight from the skillet. Here's the simplest recipe to try at home.

2 tbsp olive oil, 1 onion, 1 red bell pepper, 3–4 garlic cloves, 4 large tomatoes, 1 tbsp tomato paste, 1 tsp paprika, ½ tsp cumin powder, ¼ tsp chilli powder or cayenne, salt and pepper to taste, 4–6 eggs, and 2 tbsp fresh coriander leaves

First of all, wash and chop onion, tomato, and bell pepper. Set them aside.

Heat olive oil in a wide pan and add onion and bell pepper. Cook until they turn soft.

To this, add garlic, paprika, cumin, chilli powder, salt, and pepper. Cook briefly until fragrant.

Now, add tomatoes and tomato paste and simmer for 8–10 minutes or until the mixture turns thick and rich.

Next, make small wells in the sauce and crack eggs into them. Cover and cook on low until whites are set but yolks remain soft.

Finally, garnish with coriander leaves and some more olive oil. Serve hot with crusty bread.