Chicken & egg shakshuka

1.Heat 1 tablespoon olive oil in a frying pan over medium heat. Add the onion and garlic, cook, stirring often, 
for 5 min. Stir in 1 teaspoon each of the spices and cook for 1 min, until fragrant. Transfer a quarter of the mixture to a mixing bowl.

2.To the remaining mixture add tomato paste, capsicum, diced tomatoes and stock. Stir to combine and season 
to taste. Reduce heat to 
low and simmer for 20 min 
or until thickened slightly.

3.Meanwhile, combine the mince and reserved onion mixture. Season, then roll tablespoonfuls of the mixture into small balls. Heat a 
frying pan over medium 
heat and spray with oil. Cook the balls for 5 min, turning often until browned all over. Add to the tomato sauce mixture and simmer for 
a further 10 min.

4.Preheat oven to 200°C (180°C fan forced). Divide meatballs and sauce among 4 x 2-cup capacity greased ovenproof dishes. Make an indentation in the centre 
of each. Crack an egg into each hole. Bake for 10 min or until eggwhites are cooked but yolks are still runny. Serve with toasted Turkish bread. Garnish 
with coriander sprigs and crumbled Greek feta.