Shakshuka
One of my favourite things to order when I’m out at brunch!
I love to order Shakshuka when I’m out for brunch and it’s on the menu, however this recipe has become my “use up whatever is in your fridge” breakfast!
It’s pretty versatile, and every time I make it the ingredients change based off what I have! I like to pack as many veges into it as I can, think zucchini, asparagus, spinach - the options are endless!
It is the perfect “brunch” recipe and I love to serve with a side of crusty bread to dip into the eggs and sauce and some avocado.
Top with whatever cheese you like - I generally use feta, halloumi or parmesan.
It is best if you could do this in a pan that can go in the oven, so you can finish it under the grill so it cooks the top of the eggs.
If you’ve made this, let me know in the comments!
Prep Time: 10 min
Cooking Time: 10 mins
Serves: 1-2
Ingredients:
1 TSP butter
1/4 red onion, finely chopped
4 sprigs parsley chopped & some extra for garnish
1 TSP Harissa or 1/4 TSP Chilli flakes
1 TBS tomato paste
1/4 TSP cumin
200g crushed tomatoes
2 eggs
Fetta or parmesan to sprinkle on top
Sourdough & avocado to serve
Other ideas to add: Zucchini, chorizo, bacon, capsicum, spinach etc!
Method:
Melt the butter in a small frying pan over a medium heat
Add the chopped onions and parlsey and let it cook for about 5 mins until onion is translucent
If you are adding other ingredients, add them here and fry them off
Add the harissa (or chilli flakes), cumin, tomato paste and stir until everything is combined
Add in the crushed tomatoes and cook until it’s bubbling
Make 2 wells in the mixture and then crack your eggs into the wells. Put a lid on and let it cook until the edges turn white.
You can either let it cook like this, however the eggs generally harden. If you have a pan that can go under the grill, place under a hot grill for a few mins until they cook on top
Serve with some crusty sourdough & enjoy!
