Shakshuka
Servings: 4
Calories: 380kcal
Ingredients
Sauce
- 2 tbsp olive oil
- 1 brown onion, diced
- 1 red capsicum, diced
- 4 cloves garlic, sliced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 0.5 tsp chilli flakes (more if you like)
- 1 tbsp tomato paste
- 800 g tin of crushed tomatoes
- 1 tsp caster sugar
- Sea salt and cracked pepper
To finish
- 4 free-range eggs
- 100 g Greek feta, crumbled
- 1 small bunch fresh coriander
- Greek yoghurt and warm sourdough to serve
Instructions
Method
- Heat olive oil in a large heavy frypan over medium heat. Cook onion and capsicum 8-10 minutes until soft and lightly caramelised.
- Add garlic, cumin, paprika, chilli. Cook 60 seconds until fragrant.
- Stir in tomato paste, cook 1 minute. Add tinned tomatoes, sugar, salt and pepper. Simmer 10-12 minutes, stirring, until thick.
- Make 4 wells in the sauce with the back of a spoon. Crack an egg into each.
- Cover the pan and cook 5-7 minutes, until whites are set but yolks still runny.
- Scatter feta across the top and fresh coriander. Serve from the pan with dollops of yoghurt and warm sourdough for dipping.