Shakshuka baked eggs recipe
Breakfast, lunch or dinner, this invigorating, spice-infused dish is a warming feast.
Tip: To save time, you can make the sauce in advance and store in the freezer. When you’re ready to serve it, simply defrost the sauce, heat it up a little and add the eggs as per step 6.
1 tablespoon coconut oil or ghee
½ teaspoon cumin seeds
½ teaspoon caraway seeds
½ teaspoon turmeric
½ teaspoon smoked paprika
1 teaspoon chilli flakes
2 bay leaves
1 large onion, peeled and diced
1 red capsicum, diced
3 cloves garlic, crushed
1 tablespoon maple syrup or sweetener of choice
4 tomatoes, diced
1 800ml can diced tomatoes
½ bunch fresh coriander, chopped
200 g feta cheese
1. On medium heat in a large, deep fry pan add the oil and onion and sauté until they are translucent.
2. Add the cumin seeds , caraway seeds, turmeric, paprika and chilli and stir around until the onion is coated.
3. Add the garlic, capsicum, fresh tomatoes and chilli flakes and sauté for 2 minutes.
4. Turn the heat down to simmer and add the canned tomatoes, bay leaves and sweetener.
5. Simmer for 15 minutes until the mixture reduces and thickens. Stir every so often to avoid the mixture sticking to the pan.
6. Turn the heat up to low and with the back of the spoon make an indentation in the mixture. Crack an egg into the indentation and repeat with remaining eggs.
7. Cut half the feta cheese into small cubes and press these into the tomato mixture.
8. Cook for about 15 minutes until the egg whites are cooked through but the yolks are still runny. With a teaspoon, cover the egg white with a little of the tomato sauce from time to time to help them cook.
9. Once the eggs are cooked, remove from heat, sprinkle with chopped coriander and crumble the rest of the feta over the top.
If you wish you can serve this with bread, which is great to dip into the sauce.