A beautiful brekkie served straight from the pan, this is a wonderful way to enjoy a communal breakfast with loved ones. Shakshuka celebrates the flavours of the Middle East and North Africa and is one of my favourite ways to jazz up the humble egg. Loaded with medicinal spices and bursting with lycopene, this delicious dish won’t fail to impress.
- 2 tbsp olive oil
- 2 leeks, washed & sliced
- 3 cloves garlic, peeled & finely sliced
- 2 red capsicums, deseeded & finely sliced
- Pinch chilli powder
- 1 tsp ground cumin
- 3 fresh bay leaves
- Sea salt & freshly ground black pepper
- 1 tsp tomato puree
- 2 × 400g tins chopped tomatoes
- 4 large eggs
- 2 tbsp fresh coriander, to serve
- Heat oil in large frying pan on high heat.
- Add leek, garlic, capsicum, spices, bay leaves and seasoning, stir, and cook for about 10 mins until capsicum is softened and spices are fragrant, stirring often.
- Add tomato puree and tinned tomatoes, roughly mash into mix and bring to boil. Reduce heat to low to reduce sauce, then season to taste.
- Make divets in sauce and crack eggs into mixture, then cover and let cook for about 3 mins until eggs are cooked to your liking. The yolk should be soft. If you cook too long, just scramble into dish.
- Serve from frying pan topped with fresh coriander.
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