Hailing from Northern Africa, this popular egg dish is now commonly eaten throughout the Middle East for breakfast. In recent years Shakshuka has made its way onto the menus of popular Western cafes, and this Annabel Langbein version is easily restaurant-quality delicious. Great enjoyed at any time of the day, it’s certainly a perfect option for Mother’s Day breakfast next weekend!
3 tbsp extra virgin olive oil
1 large onion, cut into thin wedges
1 large red pepper, thinly sliced
3 cloves garlic, thinly sliced
1 tsp smoked paprika
1 tsp ground cumin
400g can chopped tomatoes
½ cup chopped parsley leaves
½ tsp salt
ground black pepper, to taste
60g feta, crumbled
2 tbsp chopped coriander or parsley leaves, to serve
Preheat oven to 200°C fanbake.
Heat oil in an ovenproof frypan. Cook onion and pepper slices over a low heat, stirring, until soft but not brown (8 minutes). Add garlic and spices and cook for 1-2 minutes.
Add tomatoes and simmer until reduced and lightly thickened (10 minutes). Add parsley, salt and pepper and stir to combine. Make wells in the mixture and crack an egg into each. Sprinkle with feta and bake until eggs are just set (about 8-10 minutes). To cook on the stovetop add 2 tbsp water, cover and simmer until eggs are set. Scatter with coriander or parsley to serve.
x Team Crisp