Spice up your breakfast with this delicious shakshuka dish
Shakshuka is a dish that is about combining your leftovers into a pan and cooking them down into a flavoursome tomato-based sauce. To make the perfect baked eggs, having a frypan that goes straight from cooktop to oven is a non-negotiable. I used the Woll Diamond Lite Induction Frypan to cook this recipe as it features a detachable handle for easy transfer across different cooking surfaces. To harden the eggs faster when cooking and prevent the sauce from reducing, having a lid or alternatively using a saute pan if you're making a large quantity may be a better cookware choice.
Ingredients
- Any leftover vegetables and herbs – kale, mushrooms, capsicum, sage, parsley (pictured above)
For the sauce base
- 1 tbsp extra virgin olive oil
- ½ red onion
- 3 garlic cloves
- ½ tsp paprika
- 1 tin of tomatoes
- 1 ½ cups passata
- 1 tbsp tomato paste
- 6 eggs
- 3 tbsp goat’s cheese
- Salt, chilli powder and cracked black pepper to taste
Method
- Preheat oven to 200°C. Finely slice your leftover vegetables and herbs, sauté in fry pan with red onion until translucent.
- Add finely diced garlic, paprika and tomato paste, stirring for a minute. Pour in the tinned tomatoes and passata, and simmer for 10-15 minutes.
- Add salt, pepper and chilli powder to taste. Remove pan from the heat, crack eggs on top and sprinkle over goat’s cheese.
- Put the pan into the preheated oven, removing the handle. Bake until egg whites are cooked and yolks are still runny.
- Clip the handle back onto the pan and remove it from the oven.
- Sprinkle with fresh herbs and serve with toasted bread.
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