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shakshuka

Shakshuka

A delicious Middle Eastern dish. Easy to rustle up in one pot and a perfect brunch! If you want to add some spice, use one tin of arrabbiata tomatoes instead of classic chopped tomatoes!

Ingredients

  • 2 tins chopped tomatoes (swap 1 tin for tinned arrabbiata tomatoes if you want some spice)

  • 1 onion finely slice

  • 4 cloves garlic, chopped

  • 2 red peppers, finely sliced

  • 1 tbsp tomato puree

  • 1/2 tsp cinnamon (optional)

  • 1 tsp ground cumin

  • 1/2 tsp caraway seeds

  • 1/2 tsp cayenne pepper or paprika

  • 1 tsp sugar

  • 3-4 large eggs

  • 100g feta

  • Large handful fresh parsley, finely chopped

  • Handful fresh coriander, finely chopped

  • Salt and pepper for seasoning

Method

  1. Heat a deep frying pan that has a lid on a medium heat with 3 tbsp olive oil

  2. Cook the onions and peppers in the oil for about 7-8 minutes until the peppers have just softened. Season with salt and pepper

  3. Add the chopped garlic and cook for a couple more minutes adding the cumin, cinnamon, caraway seeds and cayenne pepper

  4. Stir in the tomato puree

  5. Add the tinned tomatoes and a splash of water, cook for around 5 mins then add 1 tsp sugar- let the sauce bubble away for a further 5 mins and taste- seasoning if needed

  6. Stir in the fresh herbs, leaving a little for the garnish

  7. Crack one egg into a cup and then create a well in the sauce and drop it into the mixture. Add more wells and repeat with the other eggs.

  8. Once they have all been added, top the pan with the lid and leave to cook for 3-4 minutes until the whites are just set and the yolks are runny

  9. Top with sprinkled feta and the fresh herbs.

  10. Serve with a delicious sourdough loaf!

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