How to make perfect baked eggs: Shakshuka
This meal is perfect for those belated breakfasts, lazy lunches or desperate dinners as it takes less than 15 minutes to cook.
Perfect for something that you need in a hurry.
The Shakshuka is a traditional Middle Eastern dish served in a pan, surrounded by a warm tomato reduction and filled with themed herbs and spices.
What you’ll need
- cast iron skillet (or oven -proof pan)
- wooden spatula
- tea towel
- 2 teaspoons olive oil
- ¼ red onion, finely sliced
- ¼ red capsicum, finely sliced
- 1 clove garlic, crushed
- ¼ teaspoon ground cumin
- ¼ teaspoon smoked paprika
- 2 teaspoon tomato paste
- ½ cup diced tomatoes
- 1 teaspoon sugar
- salt and pepper, to taste
- 2 eggs
- finely chopped parsley, to garnish
- Preheat the oven to 200ºC (180ºC fan forced).
- Heat the olive oil in a cast iron skillet over a medium-high heat. Add the onion and capsicum and cook stirring for 2 minutes or until soft. Add the garlic and spices cook stirring for 1 minute or until fragrant. Add the tomato paste and cook stirring for a further 30 seconds.
- Add the diced tomatoes and cook for 2-3 minutes or until mixture begins to thicken and cook down. Add sugar. Cook for a further couple of minutes.
- Make two wells in the mixture and crack an egg into each well.
- Transfer the skillet to the oven and cook for 6 minutes, or until eggs are set.
- Remove from oven and sprinkle with parsley.
Recipe courtesy of Nine Kitchen.