Shakshuka
Shakshuka is a warming mixture of vegies, eggs and spices. Whip up these tomatoey baked eggs for a weekend brunch or special brekkie.
Ingredients
- 1 red capsicum, deseeded, diced
- 1/3 cup coriander, sprigs, roughly chopped
- 200g cup mushrooms, sliced
- 1 brown onion, diced
- 2 teaspoon ground cumin
- 800g can diced tomatoes
- 1/2 cup Greek yoghurt
- 2 tablespoon olive oil
- 4 eggs
- 2 garlic cloves, crushed
- 2 teaspoon harissa paste
Method
- Line a sieve with paper towel and sit over a bowl. Add Greek yoghurt and leave to strain for 2 hours.
- Heat oil in a deep frying pan over medium-high heat. Add onion, garlic, mushrooms and capsicum. Cook, stirring often, until softened and golden. Stir in harissa and cumin.
- Add tomato. Season. Bring mixture to the boil. Cook for 5 minutes or until slightly thickened. Using a large spoon, make four indents in tomato mixture and break an egg into each. Cook for 15 minutes or until egg whites are cooked. Top with strained yoghurt and coriander. Season and serve.
