Shakshuka, a dish originating in North Africa, is a one-pan recipe of eggs baked in spicy tomato and red pepper sauce. Like many great dishes there are numerous versions. This one strays a little from the original with the addition of crumbled feta. With few ingredients, this is a simple go-to meal that works as a breakfast, lunch or dinner. We are lucky enough to have chickens in our backyard so get free range eggs on tap! If you are in the supermarket, it’s worth paying just a little more for the animal-friendly, less processed, free range eggs. Enjoy!
PREP TIME: 5 MINS
COOK TIME: 35 MINS
SERVED: 3-4 PEOPLE
3 tablespoons extra virgin olive oil
1 onion, halved and thinly sliced
1 red pepper, thinly sliced
1 teaspoon ground cumin
3 garlic cloves, thinly sliced
1 teaspoon paprika
1/4 teaspoon cayenne
2 400g cans chopped tomatoes
Good pinch sea salt to taste
150g feta cheese, crumbled (I used one with cumin seeds in it)
6-7 free range eggs
Good handful coriander chopped
Fresh bread (you can buy some delicious Artisan Cottage Lanes bread, cooked on site, from the Four Square in Arrowtown)
1. Preheat oven to 210 degrees.
2. Heat the olive oil in a large, oven-proof pan over medium-low heat. Add onion and red pepper and cook gently until soft (usually 20 mins).
3. Add garlic and cook for 1 to 2 mins. Stir through cumin, paprika and cayenne, and cook further 1-2 mins.
4. Pour in tomatoes, season with salt and pepper and combine thoroughly with onion and peppers. Gently simmer for about 5-10 mins, until tomatoes have thickened a little. Taste again and don’t be afraid to add more salt and pepper. Stir through 90 per cent of crumbled feta, leaving a little to sprinkle over later.
5. Crack eggs into pan over tomato mix (I made a small indent in the sauce with a spoon). Sprinkle over remaining feta and place pan in oven. Bake until eggs are just set - about 8 to 10 minutes. They continue to cook after they are taken out so you need to serve immediately. Sprinkle with coriander and serve with lovely fresh bread.
Foodie news: Bluff oyster season started this week. And good news for Arrowtowners, Four Square tells me it has ordered 40 dozen, due to arrive yesterday, weather and catch permitting! Yeehaa!!