Shakshuka

Shakshuka feels like a big warm hug and is a brunch staple. Covid restrictions has put a hard stop to my weekly brunch ritual hence I recreated the much loved dish at home without much fuss. 

Serves: 1-2

Ready in: 25 minutes

Difficulty: ★☆☆

Ingredients

2 eggs 

400g canned diced tomatoes 

1 small red capsicum, finely chopped 

1/2 small red onion, finely sliced 

1 tsp cumin powder

1 tsp paprika

1 tsp sugar, optional

1 tsp oil

Handful coriander, chopped 

Salt to taste 

Sourdough bread to serve 

Feta cheese to serve

Method

Heat oil in a cast iron skillet over medium high heat then add onions. Sauté onions until translucent then add capsicum. Season with cumin powder and paprika. Fry for 2 minutes then add diced tomatoes and salt to taste. Simmer on medium low heat for 5 minutes then add sugar. Top with coriander and set aside. 

Preheat oven to 180 C fan forced. Using a spoon make a well in the tomato mixture and crack eggs directly into it. Repeat with remaining eggs. Sprinkle more salt over the egg. Place skillet in the oven and bake for a minimum of 8 minutes for runny eggs, longer for well done. 

Top with crumbled feta, more coriander and serve with toasted sourdough. Enjoy! 

Notes 

You can use a regular pan to cook the vegetables then transfer to an oven safe dish to cook the eggs. 

Increase sugar quantity if tomato mixture is too acidic.