02 Apr Anyone For Shakshuka?
This feta inspired dish is a classic – perfect for brekkie or brunch! It will keep you warm as toast – preferably sourdough which is my favourite! Recipeis by Lisa Featherby.
- 2 tbsp olive oil
- ½ tsp cumin seeds, coarsely crushed
- ¾ red capsicum, cored and diced
- ½ Spanish onion, diced
- 1 garlic cove, crushed
- 250 gm tomato polpa
- 4 eggs
- To serve: Persian feta, coarsely chopped coriander, thinly sliced pickled chillies, sumac and toasted flatbread
Preheat oven to 230C. Heat oil in a 22cm frying pan over medium-high heat, add cumin and stir until fragrant (5 seconds). Add capsicum, onion and garlic and stir until softened and onion is translucent (4-6 minutes). Add tomato polpa, season to taste and bring to a simmer. Using a spoon and working quickly with an egg at a time, form 4 wells in the sauce spaced evenly around the pan and crack an egg into each, bring back to a simmer, then transfer pan to oven and bake until eggs are cooked to your liking (7-8 minutes for soft yolks). Scatter with feta, coriander, chilli and sumac to taste and serve with toast.