Shakshuka

Preparation

1. Heat the olive oil in a large frying pan with a lid. Soften the onion and pepper in it for about 5 minutes, stirring.
2. Add the garlic, paprika, cumin and a little chilli and fry for a minute, then stir in the tomato purée.
3. Add the tomatoes with their juice and crush them with a spoon. Add the salt and sugar and simmer the sauce uncovered for about 10 minutes, until thick but still juicy.
4. Using the back of a spoon, make six wells in the sauce and crack an egg into each.
5. Put the lid on and cook the eggs over low to medium heat for 5 to 8 minutes, until the whites have set and the yolks are still soft.
6. Sprinkle with coriander or parsley and serve straight from the pan with bread.

Drink with it

• Rosé · excellent match

  Dry rosé from Provence or Navarra

  The fresh acidity keeps pace with the tomato, the red fruit mirrors the braised pepper, and the light body leaves the soft yolk to shine.

  Which wine pairs with food? A simple approach to choosing ↗

• Red wine · good match

  Garnacha or Côtes du Rhône, lightly chilled

  Low tannin and ripe red fruit cope with the tomato acidity and egg yolk, and the spice of the Garnacha goes along with the cumin.

• White wine · good match

  Sauvignon Blanc or Grüner Veltliner

  Green, peppery notes meet the pepper and coriander, and the acidity stands up to the tomato.

• Pale lager · good match

  Pale lager or pilsner, cold

  Carbonation and light bitterness clear the yolk and olive oil from the palate, keeping the spice of the sauce in front.

  Pils or Helles: What's the Difference? ↗