Cheesy, eggy Shakshuka

Go on! Treat yourself!  Build a brunch-brêkkie to start the week off on a great start.

Originating in the Middle East, this popular brunch dish combines perfectly cooked eggs nested into an aromatically spiced stew of tomatoes and capsicum. For an extra-special spin, this version includes slices of oozing mozzarella.

MISE EN PLACE (preparation)

Serves: 4 portions

Prepare all your ingredients prior to cooking.

Equipment you need:

  • Bowls (for ingredients)
  • Sharp, clean, Chef Knife
  • Grater (if grating cheese)
  • Chopping board
  • Pan
  • Stovetop
  • Frying spoon/spatula/wooden spoon
  • Serving plate

 

Serve with warm, chunky Ciabatta and a side of freshly brewed coffee.

INGREDIENTS:

1 large Red Onion, thinly sliced  
2 Red Peppers, thinly sliced  
4 cloves Garlic, finely chopped  
Pinch Cayenne pepper  
2 teaspoons Sweet Paprika 10ml
½ teaspoon Cumin Seeds 3ml
2 x 400g cans Whole tomatoes in juices, coarsely chopped  
To taste Salt and freshly ground black pepper  
150g Mozzarella cheese, sliced 1 ½ cups
4 – 6 Eggs  
To taste Chopped Fresh Coriander  

 

METHOD:

  1. Preheat oven to 180 degrees Celsius.
  2. Heat oil in a frying pan over medium-low heat. Add thinly sliced red pepper and onion and cook until onion starts to soften.
  3. Add garlic and spices, stir to combine with oil and let cook for a few minutes.
  4. Pour tomatoes into frying pan and mix to combine.
  5. Season with salt and pepper and simmer for 10 minutes.
  6. Make wells in the mixture, and break eggs into wells.
  7. Place slices of mozzarella in between eggs.
  8. Bake for 10-15 minutes or until egg whites are set.
  9. Top with coriander and serve immediately.

Add 100g of shredded spinach when you cook the onions for an extra vegetable boost.

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