This Shakshuka Recipe is a delicious, nutritious and impressive weekend brekky, brunch or lunch option - if you have friends or family coming to eat, you can make the base the day before.
A generous drizzle of extra virgin olive oil
1 x onion
3 x cloves of garlic
2 x medium red capsicum
1 x tsp cumin (ground)
1 x tsp smokey paprika
800g diced tinned tomatoes
8 free range (organic) eggs
Salt & Pepper
Optional: feta, fresh coriander or spring onions
Wholemeal Sourdough to serve
Generously drizzle extra virgin olive oil into a large pot that can go in to the oven (we use cast iron).
Dice the onion, mince the garlic and cut the capsicum into bite size pieces.
Sauté on a medium heat until quite soft.
Add cumin and paprika, stir and sauté for 1 minute.
Add the tinned tomatoes and bring to a simmer for 10 minutes, season with S & P.
Now you can either save the sauce for later/tomorrow or continue with finishing the dish.
Preheat the oven to 180°
Using a spoon make a hole in the sauce and crack each egg in. One at a time. Crack some black pepper over the eggs. (If you are using sauce made earlier and it is cold from the fridge, heat on the stove top first, before adding the eggs).
Cover the pot with foil or a lid and bake until the eggs are cooked just the way you like them… anywhere between 8-15minutes!
Sprinkle with freshly chopped herbs, crumbled feta, sliced sourdough and your favourite chilli sauce!
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