Shakshuka
Ingredients
- 2 Tbsp olive oil
- 1 brown onion, diced
- 1 red capsicum, seeded and diced
- 4 garlic cloves, pressed
- 2 tsp paprika
- 1 tsp cumin
- ¼ - 1 tsp chili powder
- 1 – 2 Tbsp chili flakes (optional)
- 2 x 400g can diced tomatoes
- 6 large eggs
- salt and pepper, to taste
- 1 large handful parsley, chopped
Options to serve
- Marinated olives
- Hummus
- Feta
- Labneh
- Grilled asparagus
- Sourdough toast
Method
1. Heat olive oil in a large pan on medium heat.
2. Add the capsicum and onion and cook for 5 minutes or until the onion becomes translucent.
3. Add garlic and spices and cook for 1 minute.
4. Add the tomatoes into the pan. Season with salt and pepper and bring the sauce to a simmer. Cook for 15 minutes until the sauce starts to thicken.
5. Using a large spoon, make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5 – 8 minutes, or until the eggs are done to your liking.
6. Garnish with chopped parsley.