Anyone For Shakshuka?

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.

INGREDIENTS
  • 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
METHOD
  • 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.
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