Shakshuka
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Shakshuka
Ingredients
4 eggs
400g can diced tomato
1 brown onion, diced
2 garlic cloves, sliced
1 tbs ground cumin
1 tbs smoked paprika
½ tsp chilli flakes
1 yellow capsicum, diced
1 tbs Red Island extra virgin olive oil
Sea salt flakes
Parsley leaves to serve
Tahini to serve
Pickled radish to serve
Toasted pita bread to serve
Method
Place a frypan with lid over medium heat and warm the extra virgin olive oil. Add the onions, season with salt and cook uncovered for 3-4 minutes or until starting to soften.
Add the garlic and cook for 1 minute. Add the spices and toast for 1 minute. Add the capsicums and cook for a further minute whilst stirring.
Add the tomato, stir through and bring to the boil over high heat. Reduce the frypan to medium heat. Simmer for 5-8 minutes until the sauce thickens.
Use large spoon to create four indents in the sauce then crack the eggs in. Cover frypan with a lid and simmer for 6-8 minutes or until the eggs are set.
Top shakshuka with chopped parsley, tahini, pickled radishes and toasted pita bread.
Recipe by Michael Weldon
