35 minEasy

35 minServes 2Easy

Shakshuka

Name: Shakshuka
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Ingredients: 200 g Egg, quail, whole, fresh, raw; 400 g Tomatoes, crushed, canned; 120 g Squash, summer, yellow, includes skin, raw; 150 g Peppers, sweet, red, raw; 8 g Garlic, raw; 20 g Oil, olive, extra virgin; 5 g Cumin (cummin) seed, dried, ground; 60 g Cheese, feta, whole milk, crumbled

Eggs poached directly in a spiced, smoky tomato and capsicum sauce. A Middle Eastern brunch classic that is as comforting as it is easy. Serve with crusty bread to mop up the sauce.

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Prep

10m

Cook

25m

Diff.

Eas

Serves

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Ingredients

Egg, quail, whole, fresh, raw

4 large eggs

200 g

Tomatoes, crushed, canned

1 can

400 g

Squash, summer, yellow, includes skin, raw

1 medium, diced

120 g

Peppers, sweet, red, raw

1 capsicum, diced

150 g

Garlic, raw

2 cloves, minced

8 g

Oil, olive, extra virgin

2 tablespoons

20 g

Cumin (cummin) seed, dried, ground

1 teaspoon

5 g

Cheese, feta, whole milk, crumbled

crumbled, to serve

60 g

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Instructions

Heat olive oil in a large oven-safe frying pan over medium heat.

Add the diced onion and capsicum. Cook for 6–8 minutes until softened.

Add the garlic, cumin, smoked paprika and chilli flakes. Stir and cook for 1 minute until fragrant.

Pour in the crushed tomatoes. Season with salt and pepper. Simmer for 10 minutes until the sauce has thickened slightly.

Make 4 wells in the sauce and crack an egg into each well.

Cover the pan with a lid and cook over low heat for 5–7 minutes until the whites are set but the yolks are still runny.

Scatter over crumbled feta and fresh parsley. Serve straight from the pan with crusty bread.

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