passion for food and cooking

Shakshouka

Shakshouka

Shakshouka also known as, baked eggs, is my favourite thing to eat in this ENTIRE WORLD.

Spoil your dad this fathers day and make him this for breakfast. Or brunch. Lunch. Or even Dinner! It’s delicious for any meal!

It just the most perfect meal. This recipe is adpated from Yotam Ottolenghi, I love serving mine with crusty bread and a herb avocado salsa with lots of fresh mint, coriander and parsley. I like mine with chorizo but have made it without (just added more spices). I’ve also added mushrooms and red kidney beans before.

In summer, when tomatoes are in season, go crazy with this dish. Last week my local market had gorgeous tomatoes that I bought and I’ve wanted to make this for a looonnng time.

 

Serves 4 people

Ingredients:
3 red capsicums, cut into strips
2 tins of diced tomatoes or 7 fresh truss tomatoes, diced
2 large red onions, halved and into thick slices
4 garlic cloves, thinly sliced
a few spring of thyme
1 tsp ground cumin
1/4 tsp cayenne pepper (optional) or dried chilli flakes
1 heaped tbsp tomato puree
1/2 tsp salt
8 eggs
a few springs of coriander
chorizo (optional), halved and sliced
feta, crumbled, to serve
bread, toasted

 

Herb Avocado Salsa:
2-3 avocados
3/4 fresh herbs (mint, coriander, parsley and/or basil)
juice of 1/2 lemon
extra virgin olive oil, drizzle
dried chilli flakes (optional), to serve
salt and pepper

 

Method:
1. Preheat oven to 200°. Add the oil and cook the capsicums for 5 minutes then add in the onions, chorizo (if using), garlic and thyme over medium high heat and cook until capsicums and onions are soft.

2. Add the cumin, paprika, tomatoes, tomato paste, cayenne (if using), salt and pepper. Cook on low heat for 15 minutes, adding some water to keep it the consistency of a pasta sauce, but still slightly thick and chunky.

3. While hot, transfer the hot tomato mixture to a baking dish (warm it up first in the oven) and make 8 holes and crack the eggs in and bake in the oven until set (roughly 15 minutes). If you don’t have a dish big enough, use two seperate dishes with 4 eggs in each. Spoon two eggs in each bowl along with some tomato capsicum mixture, top with crumbled feta and serve with toast and herb avocado salsa. Enjoy!

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