---
title: Shakshuka
servings: 4
course: breakfast
source:
  name: Plenty
  author: Yotam Ottolenghi
  url: https://www.umami.recipes/recipe/urWq1qHXoBqGpg0t6Te5
tags: [breakfast, eggs, spicy]
---

In a very large #pan{} dry-roast the @cumin seeds{1/2%tsp} on high heat for ~{2%minutes}. Add the @light olive oil{1/2%cup}(or vegetable oil) and @onions{2}(large, sliced) and sauté for ~{5%minutes}. Add the @red bell peppers{2}(cut into 3/4-inch strips), @yellow bell peppers{2}(cut into 3/4-inch strips), @muscovado sugar{4%tsp} and the herbs — @bay leaves{2}, @thyme sprigs{6}(leaves picked and chopped), @parsley{2%tbsp}(chopped) and @cilantro{2%tbsp}(chopped, plus extra to garnish) — and continue cooking on high heat for ~{5-10%minutes} to get a nice color.

Add the @ripe tomatoes{6}(roughly chopped), @saffron threads{1/2%tsp}, @cayenne pepper{1%pinch} and some @salt{} and @black pepper{}. Reduce the heat to low and cook for ~{15%minutes}. During the cooking keep adding @water{1 1/8%cups}(up to) so that the mix has a pasta sauce consistency. Taste and adjust the seasoning. It should be potent and flavorful. (You can prepare this mix well in advance.)

Remove the bay leaves, then divide the pepper mix among four deep #frying pans{}, each large enough to take a generous individual portion. Place them on medium heat to warm up, then make two gaps in the pepper mix in each pan and carefully break an @eggs{8} into each gap. Sprinkle with salt and cover the pans with lids. Cook on a very gentle heat for ~{10-12%minutes}, or until the eggs are just set. Sprinkle with cilantro and serve.