Shakshuka {baked eggs}

Hello, I hope you had an eggcellent Easter celebrating with your family and friends. I think I like Easter more than Christmas. In our family there are no Easter traditions, so every year is different, but it always involves good food and catching up with family. This year we celebrated Easter Sunday, with a family brunch. My contribution was this Shakshuka. It was delicious and so easy to make. I can’t believe it was my first time making it. It is now my favourite egg recipe, beating omelettes hands down. No more sad omelettes for dinner when we haven’t been to the supermarket in a few days, I’ll be making Shakshuka for dinner!

So by this point, you’re probably wondering what Shakshuka is (me too when I tried to explain it to my family earlier)! It’s an onion, garlic, tomato and capsicum base, with poached eggs and plenty of spices that you can build on. By that I mean add in all the good stuff, such as more veggies, or some chorizo or bacon. I added some cannellini beans and mushrooms, but you could also add grated carrot, zucchini, eggplant, chickpeas, kidney beans or any vegetables you like.

To serve top it with fresh herbs, crumbled fetta or some labneh (cheesey yoghurt!), and pair it with corn tortillas or gluten free bread. It is absolutely delicious, I hope you enjoy!

Shakshuka

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Serves: 4 Prep Time: 10 mins Cooking Time: 20-30 mins 20-30 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 tbsp olive oil
• 1 large onion, chopped
• 2 red capsicum, cut into long slices
• 2 green capsicum, cut into long slices
• 4 garlic cloves, crushed or finely chopped
• 1/2 cup mushrooms, sliced
• 1/2 tbsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• ½ tsp cayenne pepper or chilli powder (adjust if you want more or less spice)
• 1 tbsp tomato paste
• 2 x 400g tins tomatoes
• 1 tin cannellini beans, drained and rinsed
• 4-5 large eggs
• 1 small bunch fresh parsley, roughly chopped
• 85g fetta
• 150g thick natural yoghurt or labneh
• salt and freshly ground black pepper
• Gluten free bread or corn tortillas to serve

Instructions

1. Heat the olive oil in a large, lidded frying pan. Add the onions and peppers and season with salt and pepper. Cook on a medium heat until just softened. Add the garlic and cook for a further 2 minutes. Add the mushrooms, and cook for another 2 minutes.
2. Add the spices and the tomato paste, and and cook for another 2 minutes until the paste starts to separate. Add the tomatoes with a splash of water. Stir to combine. Simmer for 10 minutes uncovered until slightly reduced. You don't want it too runny, or too dry. So add a splash of water if needed. Taste and adjust the spices.
3. Add the cannellini beans and mix to combine.
4. Make 4-5 wells in the mixture. Crack the eggs into a small ramekin or cup, and carefully tip in the wells. Cover with a lid, and cook until the eggs whites are set but the yolks are runny.
5. Remove from the heat, top with parsley and crumbled fetta. Serve with labneh, gluten free bread, or corn tortillas.