Looking for a new way to serve breakfast eggs? Then you have to try this scrumptious shakshuka recipe – flavoured with garlic, cumin, paprika and chilli, and topped with fresh parsley and crumbly feta. Be sure to toast extra sough dough to mop up the rich tomato sauce!
Prep 15 minutes
Cook 25 minutes
1 tablespoon extra virgin olive oil
1 brown onion, halved, sliced
1 chorizo, chopped
1 red capsicum, chopped
2 garlic cloves, finely chopped
2 teaspoons ground cumin
1 teaspoon sweet paprika
Pinch of dried chilli flakes
2 x 400g cans chopped tomatoes
2 talespoons chopped fresh parsley, plus extra leaves to serve
250g cherry tomatoes
4 large slices sourdough
80g goat’s fetta, crumbled
1 Heat oil in a large frying pan over medium-high heat. Add onion. Cook, stirring for 5 minutes or until softened. Add chorizo and capsicum. Cook, stirring occasionally, for 5 minutes or until chorizo is browned.
2 Add garlic, cumin, paprika and chilli. Cook for 1 minute or until fragrant. Add chopped tomatoes, parsley and 1/3 cup water. Season with salt and pepper. Bring to the boil. Reduce heat to low. Simmer for 10 minutes or until sauce thickens.
3 Stir in cherry tomatoes. Using the back of a large spoon, make 8 holes in sauce mixture. Crack 1 egg into each hole. Cover. Cook for 5 minutes or until eggs are cooked to your liking.
4 Meanwhile, toast sourdough until golden.
5 Sprinkle shakshuka with feta and extra parsley. Serve with toast.
Let Them Eat Toast!
Add a little personality to your kitchen counter with these toasters from Harvey Norman that not only make the perfect toast every time but also look stylish while doing it!