SHAKSHUKA

Prep Time:

Cook Time:

Serves:

Level:

About the Recipe

Ingredients

Allergens: contains eggs and dairy


2 tbs Extra virgin olive oil 

1 Large brown onion 

1 Large red capsicum 

3 Garlic cloves

6 Eggs 

2 tbs Tomato paste 

1 Can of crushed tomatoes 

¼ tsp Salt 

¼ tsp Pepper 

½ tsp Paprika 

⅛ tsp Cayenne pepper  

1 tsp Cumin 

2 tbs Fresh parsley 

Crumbed feta, for serving


Equipment needed:

saucepan

knife

chopping board

spatula

Preparation


  1. Heat olive oil in a pan, once simmering add onion, capsicum and salt. Stir for 4-6 minutes until onions translucent.

  2. Add garlic, tomato paste, pepper, cumin, paprika, cayenne pepper and stir for 2-3 minutes. 

  3. Add crushed tomatoes and parsley, stir and let mixture come to a simmer. Reduce heat and simmer for 5 minutes. 

  4. Gently create six wells and crack egg directly into them. 

  5. Cover pan and let cook for 5-8 minutes until eggs are cooked. 

  6. Top with crumbled feta and serve.