Recipe: Shakshuka

Recipe: Shakshuka

So delicious and easy you won't realise how healthy it is! The perfect family meal for when you're short on time, and you can even test the kids and ask them how to spell it!



Ingredients

  • 1 1/2 tablespoons olive oil
  • 1 large red onion, thinly sliced
  • 1 large red capsicum, thinly sliced
  • 3 garlic cloves, crushed
  • 1 long fresh red chilli, thinly sliced
  • 1/4 teaspoon caster sugar
  • 1 jar Billabong chunky eggplant pasta sauce
  • 4 Cackleberries eggs
  • 2 teaspoons Herbies sweet paprika
  • 2 teaspoons Herbies ground cumin
  • 1/2 teaspoon Herbies Ground Coriander
  • 1/4 teaspoon Herbies dried chilli flakes (optional)
  • ¼ bunch fresh flat leaf parsley sliced finely
  • 1 loaf of Artisan bread of choice

Method

  1. Heat the oil in a non-stick frying pan over medium-low heat. Cook onion for 3 minutes or until soft. Stir in capsicum, garlic and fresh chilli for 5 minutes or until soft. Stir in paprika, cumin, ground coriander, dried chilli flakes and sugar for 1 minute or until aromatic. Season.
  2. Add the tomato. Cook, stirring often, for 15 minutes or until mixture thickens slightly.
  3. Remove from heat. Use the back of a spoon to make 4 large, evenly spaced indents in the mixture. Crack an egg into each indent
  4. Reduce heat to low. Cover and cook for 7-8 minutes for soft yolks or until cooked to your liking. Sprinkle parsley over and serve with crusty bread.

Serves 4

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