Shakshuka
Shakshuka - Image 2

Shakshuka

Breakfast for dinner should be embraced with open arms. And this 30-minute, one-pan, tomatoey baked eggs dish is perfect for a simple mid-week meal. It’s also a great recipe for a weekend breakfast or easy lunch.

Shakshuka translates simply to ‘mixture’ and is usually a spiced tomato and capsicum base with perfectly set eggs nestled into the sauce. You can be experimental with the saucy base – using leftover passata and a little chorizo, ratatouille, or a tomato and lentil stew to cook the eggs in.

We’ve topped this version with chopped parsley and crumbled feta, but you could also top it with goat’s cheese and dill or shaved parmesan and torn basil. So, use what’s in the fridge and cook this easy recipe – it will be so much more satisfying than having a bowl of cereal for dinner!

Price range: €2.49 through €67.16

€6.64
€5.00
€67.16
€10.24
€11.00
€2.49
€9.30
€9.00
Categories,

Step 1
Finely dice the onion, chop the capsicum into a 2cm dice and mince the garlic.

Step 2
Heat oil in a large frypan over medium high heat. Add the onion, capsicum, salt and pepper and cook for 5-7 minutes until the onions are soft and translucent.

Step 3
Turn the heat down to medium-low and add the garlic, paprika and cumin, stirring until combined, then add the harissa and tinned cherry tomatoes and stir well.

Step 4
Turn the heat down to low and simmer for 10-15 minutes, pressing down on the cherry tomatoes gently to release their juices, until the sauce has thickened slightly. Give it a stir every so often to prevent the sauce from catching on the base.

Step 5
Using the back of a large spoon, make 4 indents in the sauce then gently crack an egg into each one. Cover the pan with a lid and cook gently for 5-8 minutes until the eggs are set to your liking. 5 minutes will give you runny yolks and 8 minutes will be set yolks.

Step 6
While the eggs are cooking, chop the parsley and toast the bread.

Step 7
Remove from heat, crumble the feta over the top and sprinkle with chopped parsley. Serve straight from the pan with toasted bread on the side.

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