Name: Spice up breakfast time with this Shakshuka Bake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 2 (200g) chorizos, sliced; 1 yellow capsicum, chopped; 1 large onion, chopped; 2 cloves garlic, crushed; 2 tsp smoked paprika; 1 tsp ground cumin; 1 tbsp olive oil; 400g can of crushed tomatoes; 4 eggs; 80g Greek-style feta, crumbled; Chopped fresh parsley, toasted sourdough, to serve

Spice up breakfast time with this Shakshuka Bake

TIP: For extra veg, stir in some frozen peas before cracking in eggs and serve with a leafy salad on the side.

Serves 4

Prep

10M

Cook

40M

Total

50M

Skip to Recipe

Shakshuka hails from the Middle East and North Africa, but many other countries have adopted their own style of the dish. Variations of shakshuka include using lamb mince, scrambled rather than baked eggs, preserved lemon, and different types of cheese. However it’s made, shakshuka is always hearty and delicious, and served with bread to mop up the incredible spiced tomato sauce.

Ingredients

2 (200g) chorizos, sliced

1 yellow capsicum, chopped

1 large onion, chopped

2 cloves garlic, crushed

2 tsp smoked paprika

1 tsp ground cumin

1 tbsp olive oil

400g can of crushed tomatoes

4 eggs

80g Greek-style feta, crumbled

Chopped fresh parsley, toasted sourdough, to serve

Method

Step 1.

Place chorizo, capsicum, onion, garlic, paprika, and cumin in a shallow ovenproof dish or roasting pan (10-cup capacity). Drizzle with oil. Toss well.

Step 2.

Cook in a 200C °C preheated oven for 20 mins, stirring halfway through, until the onion is soft and the chorizo is lightly golden. Remove. Stir in tomatoes. Season with salt and pepper. Return to the same oven for 10 mins.

Step 3.

Make four indents in the tomato mixture. Crack an egg into each hole. Sprinkle with feta. Return to the same oven for a further 10-12 mins, or until egg whites are set but yolks are still runny.

Step 4.

Sprinkle with parsley. Serve with sourdough toast.

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