Breakfast, lunch or dinner; Shakshuka is fantastic for any meal. Originally coming from North Africa, like any great egg dish there are lots of different ways to cook this. We encourage you to be creative here! In Israel, it’s usually served with some pita, but any kind of bread can be dipped into the egg goodness.
- 2-3 tablespoons olive oil
- 1 green onion, thinly sliced
- 1 red capsicum, thinly sliced
- 3 garlic cloves, crushed
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1 birdseye chili, thinly sliced
- 1 can diced tomato (400g)
- 1 teaspoon salt, more as needed
- 1/2 teaspoon black pepper, more as needed
- 150gm feta cheese, crumbled (about 1 1/4 cups)
- 6 Farm Pride eggs
- Coriander for serving (if you like that sort of thing)
- Pre-heat your oven to 180 degrees.
- Heat oil in a large skillet over medium heat.
- Add onion and capsicum pepper and cook until they’re nice and soft soft, about 10-15 minutes.
- Pop in the garlic and cook until tender, 1 to 2 minutes. You’ll be able to smell it.
- Stir in cumin, paprika and chili, and cook 1 minute.
- Pour in tomatoes and season with salt and pepper to taste. Simmer until tomatoes have thickened, should be about 10 minutes. Stir in crumbled feta but be careful not to break it up too much.
- Gently crack eggs into skillet over tomatoes. Season with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Now everyone’s oven is different, so we’d recommend checking after 5, so your eggs cook to how you like them.
- Sprinkle the coriander on top and enjoy!