Shakshuka is an incredibly easy baked egg recipe that works just as well for brunch as it does for dinner. I adjusted this recipe and added mushrooms just because I love mushrooms!
Ingredients (serves 4)
1 tbsp olive oil
1 large onion, thinly sliced
1 capsicum, cut into long slices
1 cup mushrooms, sliced
2 garlic cloves, finely chopped
1 tsp cumin seeds
1 tsp paprika
½ tsp cayenne pepper
1 tbsp tomato paste
1 x 400g tinned tomato
1 small bunch fresh parsley, roughly chopped
4 free-range eggs
Heat the olive oil in a large, lidded frying pan. Add the onions and capsicum and season with salt and pepper. Cook on a medium heat until just softened. Add the garlic and cook for a further 2 minutes. Sprinkle in the cumin, paprika and the cayenne pepper. Stir in the tomato paste and cook for a couple more minutes until the paste starts to separate. Add the tomatoes with a splash of water.
Simmer for 10 minutes, uncovered, until reduced a little. Keep an eye on the texture – you don’t want it runny, but it mustn’t get too dry, either. Add another splash of water if necessary. When the sauce is reduced, stir in the herbs.
Make 4 small wells in the sauce. Break an egg into a cup and drop carefully into a well, repeat with the remaining eggs. Cook for a few more minutes until the whites are just set and the yolks are still runny. Sprinkle over the crumbled feta and serve with fresh sourdough bread.