We first discovered this dish when we stayed with some friends in Tutukaka, he was the chef, but she cooked this incredible breakfast for us! Wow I was hooked! We went on to do many renditions of Eggs Shakshuka at the restaurant we used to own. It is so versatile, packed full of flavour and SO EASY! It really is a favourite.

I have served it here with bacon, avocado and feta, but try it with smoked salmon, green vegetables, chorizo, or potatoes I could go on and on!

The reason for sharing this delicious dish was to hero Countdown’s Free Range Eggs. Something we are passionate about in our house. And to celebrate the fact that Countdown now have stamps on the eggs so that you can trace exactly where they come from! Very cool! So you hop onto the website, enter your code and trace the egg right back to the farm where the hens live. It is fantastic to see Countdown having such an open and transparent relationship with their suppliers, and then us as the consumers.

I adore this recipe and I think you will do too. Don’t forget to tag me in your cooking pictures, I love seeing my recipes in action.

Happy Cooking, Jana xx

Eggs Shakshuka

Ingredients

  • Generous slosh of olive oil
  • 1 onion cut into thin wedges
  • 1 red capsicum thinly sliced
  • 1 teaspoon smoked paprika
  • 1 ½ x 400g can chopped tomatoes
  • 1 teaspoon of honey or sugar optional
  • Herbs I used a sprinkling of thyme, parsley and oregano are both great too
  • Pinch of salt
  • ground black pepper to taste
  • 4 eggs

Garnish

  • 60-100 grams feta
  • Olive oil
  • Handful of coriander
  • 6 rashers bacon cooked

Instructions

  1. Preheat oven to 220°C grill
  2. Heat oil in an ovenproof pan. Make sure you check the handle as the whole pan goes in the oven.
  3. Add onion and capsicum and saute until soft.
  4. Add the tomatoes, salt, paprika, honey (if usinherbs and pepper. Simmer for around ten minutes until slightly thickened
  5. Make 4 wells in the mixture for the eggs to go into. Crack each egg in. If you are not great at egg cracking, use a glass and crack into the glass and pour into the pan. Sprinkle with a little more smoked paprika.
  6. Pop into the oven to finish cooking the eggs. Don’t over cook, they will continue to cook in the pan a little.
  7. Sprinkle with feta and avocado and coriander, drizzle with olive oil. Scatter over the bacon.
  8. Serve!