Shakshuka
Servings: 4
Making a wonderful breakfast or brunch, this Shakshuka recipe features eggs cooked with onion, garlic and capsicum (bell peppers) in a flavoursome tomatoey sauce. The dish is then topped with sliced avocado, crumbled feta and herbs. Crusty bread is the perfect accompaniment to mop up the sauce in this easy dish that comes together in under 20 minutes.
Ingredients
- 2 tbsp olive oil
- 1 brown onion finely diced
- 1 red capsicum bell pepper, finely diced
- 1 tbsp freshly minced garlic
- 1 tbsp sweet paprika
- 1 tsp ground cumin
- 400 g 14 oz canned crushed tomatoes
- 1 tsp sea salt flakes plus extra to serve
- ½ tsp cracked black pepper plus extra to serve
- 1 tsp sugar
- 5 eggs or as many as you prefer
- 1 avocado sliced, to serve
- ½ cup 75 g crumbled feta, to serve
- ½ cup 25 g finely chopped fresh coriander (cilantro) or flat-leaf parsley, to serve
- Crusty bread to serve (optional)
Instructions
- Heat the olive oil in a large, heavy-based frying pan over medium heat. Add the onion, capsicum and garlic and cook, stirring, for 3–5 minutes until softened.
- Add the paprika, cumin, crushed tomatoes, salt, pepper and sugar and bring the sauce to a simmer.
- Use your wooden spoon to make wells in the sauce, crack the eggs into each well (I like to crack them into a glass first, one by one to avoid any shells). Cover the pan and cook for 5–6 minutes, until the eggs are cooked to your liking. They will continue cooking as they sit so don't worry if they still appear a little bit watery.
- Season with extra salt and pepper, paying particular attention to the eggs. Top with avocado, feta and finely chopped coriander or parsley. Serve with crusty bread.
Notes
Optional add-ins – Try adding a can of chickpeas, lentils or borlotti beans at the same time as the spices and crushed tomato, along with any vegetables of choice – baby spinach leaves or shredded zucchini (courgette) are delicious!
MAKE AHEAD
This recipe is best made and eaten immediately.MAKE AHEAD
Leftovers can be refrigerated in an airtight container for up to 2 days, but the eggs will stiffen once reheated.Scan for full recipe:
