Shashouka

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---------- Forwarded message ---------
From: Ruthie Gawley <ruth@gawley.org>
Date: Mon, 26 May 2025 at 12:50 pm
Subject: Shashouka
To: Pippa Gawley ❤️ <pippa@gawley.org>


Serves 2

1 tbsp olive oil

1 red onion

½ to 1 red pepper

1 red chilli, deseeded and finely chopped (or chilli flakes)

2 garlic cloves, sliced

small bunch coriander stalks and leaves, chopped separately

1 cans cherry tomatoes

1 tsp caster sugar

1 tsp cumin

1 tsp coriander

4 eggs

Optional chorizo



  1. Heat the oil in a frying pan that has a lid, then soften the onion, pepper, mushrooms, chilli, garlic and coriander stalks with the cumin and coriander for 5 mins until soft. 


  1. Stir in the tomatoes and sugar, and a quarter can of water. Then bubble for 8-10 mins until thick. Can be frozen for 1 month.


  1. Using the back of a large spoon, make 4 dips in the sauce, then crack an egg into each one. Put a lid on the pan, then cook over a low heat for 6-8 mins, until the eggs are done to your liking. Scatter with the coriander leaves and serve with crusty bread.

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