Shakshuka

Prep time: 10 minutes

Cooking time: 30 minutes

Total time: 40 minutes

Servings: 6 servings

If you have a bunch of eggs that are in need of using up then this is a fantastic leftover recipe.

Ingredients

• 2 tbsp olive oil
• 1 large yellow onion, chopped
• 1 large red bell pepper or roasted red bell pepper, chopped
• ¼ tsp fine sea salt
• 3 cloves garlic, pressed or minced
• 2 tbsp tomato paste
• 1 tsp ground cumin
• ½ tsp smoked paprika
• ¼ tsp red pepper flakes, reduce or omit if sensitive to spice
• 1 large can (28 ounces) crushed tomatoes, preferably fire-roasted
• 2 tbsp chopped fresh cilantro or flat-leaf parsley, plus addition cilantro or parsley leaves for garnish
• Freshly ground black pepper, to taste
• 5 to 6 large eggs
• ½ cup crumbled feta
• Homemade croutons

Instructions

• Preheat the oven to 190 degrees Celsius
• Warm the oil in a large oven safe skillet over medium heat
• Add the onion, bell pepper and salt. Cook until the onion is soft and stir often for 4-6 minutes
• Add the garlic, tomato paste, cumin, paprika and red pepper flakes, 1-2 minutes
• Pour in the crushed tomatoes with their juices and add the cilantro. Stir, and let the mixture come to a simmer. Reduce to a low heat and simmer for 5 minutes
• Turn off the heat and season with salt and pepper
• Use a spoon to make small wells in the tomato mixture then crack an egg into it. Then spoon a bit of the tomato mixture onto the eggs to help contain them. Repeat until you have used up all of your leftover eggs.
• Transfer the skillet to the oven and bake for 8-12 minutes. The eggs will be cooked when the egg whites are opaque and the yellow insides still jiggle.
• When cooked transfer the skillet to a heat-safe surface. Crumble feta on top, cilantro and red pepper flakes
• Serve immediately with homemade croutons (optional)