Shakshuka
If you’ve not tried shakshuka before then you are in for a treat! With a fresh & lightly spiced tomato base and perfectly runny eggs, what’s not to like?
- 4 eggs
- 1 onion ((diced))
- 2 cloves garlic, finely chopped
- 1 red capsicum ((diced))
- 1 Jar Baxters Classic Tomato Chutney
- 400 g chopped tomatoes
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1 small bunch coriander ((chopped))
- 100 g feta cheese
- salt & pepper
- Preheat the oven to 180°C.
- Warm the oil in a large, oven-safe skillet over a medium heat.
- Add the onion, capsicum and salt then cook, stirring often, for about 5 minutes until the onions are tender and turning translucent.
- Add the garlic, tomato chutney, cumin and paprika and cook, stirring constantly, for around 2 minutes until nice and fragrant.
- Stir in the chopped tomatoes, bringing the heat to a gentle simmer and then cook for 5 minutes.
- Turn off the heat then using a spoon make 4 small holes in the sauce for the eggs. Gently crack the eggs into the dents and season with salt and pepper.
- Carefully transfer the skillet to the oven and bake for 8 to 12 minutes, after which the whites should be cooked but the yolks still runny.
- Once ready remove from the oven and sprinkle with the crumbled feta and coriander.
- Enjoy!
TIP:
If you don’t have feta use whichever cheese you have, grated manchego would be delicious. You can also add cooked meats in the fridge to this after you’ve fried your onion & pepper, chorizo works very well!
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