Main/Bakes

Shakshuka

Time: 40 min Yields: serves Cost: $2.43 per serve Difficulty: 2/10

From Claudia, eaten next day for lunch on balcony in Eastwood, with a couple of extra eggs added in. Originally from Cookie and Kate. Wikipedia says lots of variations exist - up to including chorizo sausage.

Ingredients

  • Brown onions 1 whole
  • Red capsicum 1 whole
  • Salt to taste
  • Garlic 3 cloves
  • Tomato paste 2 tbsp
  • Cumin 1 tsp
  • Paprika 0.5 tsp
  • Chilli flakes 0.25 tsp
  • Diced tomatoes 400 grams (1 can)
  • Parsley (or coriander) to taste
  • Black pepper to taste
  • Eggs 6 whole (up to 8)
  • Feta (crumbled) 0.5 cups
  • Turkish bread 1 loaf (large)

Steps

  1. Preheat oven to 180 degrees fan forced.
  2. Dice capsicum 1-1.5cm, onion a little finer, mince garlic, finely chop parsley/coriander. Halve turkish bread top from bottom and place on tray.
  3. In frypan on medium heat with oil, add onion, capsicum and salt. Cook until onion is turning translucent, 5 minutes.
  4. Add garlic, tomato paste and spices. Cook until fragrant, 1 minute.
  5. Add diced tomatoes and leaf of choice, bring to a gentle simmer on reduced heat and cook for 5 minutes.
  6. Remove from heat, adjust flavour with salt and pepper and then crack eggs into indents across the surface, spoon some tomato over the white to tuck them in. Sprinkle eggs with salt and pepper.
  7. Move frypan to oven and bake until egg whites are nearly opaque but still jiggle, 8-12 minutes. A few minutes in, grill turkish bread then chop into pieces.
  8. Top with crumbled feta and more leaves.