Shakshuka

Shakshuka is a simple baked eggs recipe that is great for brunch but also makes a delicious healthy dinner.  

Serves 4 

Ingredients 

3 tbsp  olive oil

2 large  onions, thinly slices

2 red capsicum, cut into long slices

2 green capsicum, cut into long slices

4  garlic  cloves, finely chopped

½ tsp  cumin  seeds 

½ tsp  caraway seeds 

½ tsp  cayenne pepper 

1 tbsp tomato or red pepper purée

2 x 400g tins  tomatoes 

1 small bunch of  fresh coriander, roughly chopped 

1 small bunch of fresh  parsley, roughly chopped 

8 free-range  eggs

85g/3oz  feta, crumbled

8 tbsp thick natural  yoghurt  or labneh

Salt and freshly ground  black pepper 

 

INSTRUCTIONS 

  1. Heat the olive oil in a large, lidded frying pan. Add the onions and peppers and season with salt and pepper. Cook on a medium heat until just softened. Add the garlic and cook for a further 2 minutes. Sprinkle in the cumin and caraway seeds and the cayenne pepper. Stir in the tomato or red pepper purée and cook for a couple more minutes until the paste starts to separate. Add the tomatoes with a splash of water. 
  1. Simmer for 10 minutes, uncovered, until reduced a little. Taste after 5 minutes and add a little sugar if you think the tomatoes need it. Keep an eye on the texture – you don’t want it runny, but it mustn’t get too dry, either. Add another splash of water if necessary. When the sauce is reduced, stir in the herbs. 
  1. Make 8 small wells in the sauce. Break an egg into a cup and drop carefully into a well, repeat with the remaining eggs. Cook for a few more minutes until the whites are just set and the yolks are still runny. Sprinkle over the crumbled feta. Serve with yogurt or labneh on the side.