Shakshouka
Prep:  20 minutes
Cook:  30 minutes
Serves:  4
Average: 3.8 (41 votes)
Difficulty:
Cuisine:
Saved:
Middle Eastern
606
Recipe by: Australian Eggs
A shared breakfast dish from North Africa full of colour and flavour.
Credit: Whisk Media Group
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Shakshouka
Ingredients:
Method:
  1. Heat oil in a medium (about 24cm base) non-stick heavy-based frying pan over medium heat. Add onion and garlic, cook, stirring often, for 3-4 minutes until softened. Stir in cumin, paprika and chilli flakes and cook, stirring, for 1 minute
  2. Add capsicum and cook, stirring often, for 3-4 minutes until softening. Stir in canned tomatoes and mini roma tomatoes. Bring to the boil. Reduce heat and simmer, uncovered and stirring occasionally, for 10 minutes or until thick
  3. Make 4 indentations in the tomato mixture. Crack an egg into each. Cover and cook over medium-low heat for 8-10 minutes or until yolks are almost set, or cooked to your liking. Sprinkle with parsley. Serve with grilled bread
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