Restaurants›Ivy & Varley›Shakshuka Recipe

Shakshuka Recipe

Inspired by Ivy & Varley
Time30m
Serves4

stewed tomatoes, bell pepper, onion, poached eggs, avocado, goat cheese, cilantro, multi-grain toast

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Ingredients

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Ingredients

Method

Directions

1

Prepare the Base

In a large skillet, heat olive oil over medium heat. Add the chopped onion and bell pepper. Sauté for about 5-7 minutes until softened.

2

Add Garlic and Spices

Stir in minced garlic, cumin, paprika, salt, and black pepper. Cook for 1-2 minutes until fragrant.

3

Add Tomatoes

Pour in the canned diced tomatoes (with juice) and stir well. Let the mixture simmer for about 10 minutes, allowing the flavors to meld.

4

Poach the Eggs

Make small wells in the tomato mixture and crack an egg into each well. Cover the skillet and cook for about 5-7 minutes until the eggs are set to your liking.

5

Serve

Once the eggs are cooked, remove the skillet from heat. Serve the shakshuka topped with sliced avocado, crumbled goat cheese, and chopped cilantro. Enjoy with multi-grain toast on the side.