Shakshuka

Warm, spiced chickpeas simmered with peppers and tomatoes, topped with soft eggs and a crumble of feta. Fresh herbs and a hint of chilli bring it all to life - served with toasted Hovis® White Sourdough. A delicious combination of flavours!

Hovis White Sourdough bread on a white backdrop with a subtle shadow. The packaging is half transparent and half light and dark red with gold detailing

Made with Hovis® White Sourdough

Preparation time: 10 mins

Cook time: 30 mins

Serves 2

Ingredients

2 Slices of Hovis White Sourdough (to serve)
1 Tbsp olive oil
1 Onion (diced)
2 Garlic cloves (finely sliced)
1 Red pepper (deseeded and thinly sliced)
½ Tsp ground cumin
½ Tsp ground coriander
1 Tsp sweet smoked paprika
1 Tin plum tomatoes, ½ tin chickpeas (drained and rinsed)
2 Eggs
50g Feta (crumbled)
A few sprigs flat-leaf parsley (chopped)
½ red chilli (finely sliced - optional)

Tip

For perfectly cooked eggs, make sure the sauce is gently simmering before you crack them in. If you prefer runny yolks, start checking at 5 minutes — the residual heat will keep cooking them even after you take the pan off the hob.

Method

Heat the oil in a medium frying pan over a medium heat. Fry the onion, garlic and pepper for 8-10 mins, until softened and lightly coloured, stirring regularly. Add the spices and cook for another 1-2 mins, until toasted. Pour in the tomatoes, breaking them up into the veg. Add the chickpeas and cook for 10 mins, until the sauce is thickened.

A close up shot of Onions, Garlic, Chickpeas, Tomatoes and Spices Cooking in a Frying Pan

Season the sauce to taste and create 2 little dips in the sauce for the eggs. Crack an eggin each, reduce the heat to medium-low and cover with a lid. Cook for 6-8 mins until the eggs are cooked to your liking.