shakshuka
Ingredients
- 4 eggs
- 1 onion, sliced
- 2 garlic cloves, crushed
- 1 red pepper, sliced into thin strips
- 150g fresh tomatoes, roughly chopped
- 1 can plum/chopped tomatoes
- Handful of fresh basil
- 50g spinach
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp sugar
- 1 tsp salt
- 60g (1/2 ball) of mozzarella
- 30g feta cheese
- 1/2 tsp olive oil or fry light
- Chilli flakes
- 1 spring onion (optional)
- Optional: 2 rashers smoked back bacon, flatbreads or toasted sourdough
Method
- Preheat oven to 180°C.
- Fry onion for 3 minutes until starting to soften.
- Add pepper and cook for a further 2-3 minutes.
- Push vegetables to one side, add bacon and garlic, and cook until bacon has browned and is starting to crisp.
- Add fresh tomatoes, cumin, smoked paprika, sugar, salt, and basil, and cook for 1-2 minutes.
- Add the can of tomatoes, fill up 1/4 of the can with water, rinse, and pour the water into the pan.
- Bring to a simmer, then turn down the heat and simmer with the lid on for 7 minutes.
- Remove the lid, add the spinach, and mix through.
- Tear the mozzarella into pieces and add it throughout the tomato sauce.
- Make 4 wells in the sauce and crack in the eggs.
- Transfer to the oven and bake for 10 minutes, or until the whites of the eggs are cooked but the yolks are still runny.
- Top with feta, spring onion, chilli flakes, and more fresh basil, if you have it.
- Serve with warmed flatbreads or toasted sourdough, and enjoy.