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Shakshuka Eggs
The flavours of the Middle East in a frypan. Cook in individual dishes if you prefer.
Cook Time
50 mins
Serves
4
Breakfast
Gluten Free
Vegetarian
Middle Eastern
Healthy
$
Lunch
Ingredients
3 tbsp extra-virgin olive oil
1 large onion, cut into thin wedges
1 large red pepper, thinly sliced
3 cloves garlic, thinly sliced
1 tsp smoked paprika
1 tsp ground cumin
1 x 400g can crushed tomatoes
1/2 cup chopped parsley, plus extra to serve
1/2 tsp salt
freshly ground black pepper, to taste
4-6 eggs
60 g feta cheese, crumbled
2 tbsp chopped coriander
Method
STEP 1
Preheat oven to 200°C fanbake.
Grease the base and sides of a 30 x 25cm baking dish.
STEP 2
Heat oil in an ovenproof frypan.
Cook onion and pepper slices over a low heat, stirring, until soft but not brown (8 minutes).
Add garlic and spices and cook for 1-2 minutes.
STEP 3
Add tomatoes and simmer until reduced and lightly thickened (10 minutes).
Add parsley, salt and pepper and stir to combine.
Make wells in the mixture and crack an egg into each.
Sprinkle with feta and bake until eggs are just set (about 8-10 minutes).
To cook on the stovetop add 2 tbsp water, cover and simmer until eggs are set.
Scatter with coriander or parsley to serve.
