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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!