Shakshuka is an Israeli breakfast dish of eggs baked in a tomato sauce. It is delicious served with soft bread or toast to soak up the juices. Make in one large pan for the family for breakfast, lunch or dinner!
Makes 4 generous serves
1 red capsicum
4 garlic cloves
3 tablespoons tomato paste
2 cans whole peeled tomatoes
1 bay leaf
2 tablespoons brown sugar
1 teaspoon salt
2 teaspoons paprika
2 teaspoons ground cumin
3 cups chopped spinach, silverbeet or kale
- Finely chop onion, capsicum and finely dice garlic and chilli.
- In your largest saucepan or skillet, add 2 tablespoons of oil and sauté over medium heat until onion is translucent and other vegetables softened.
- Add the cumin, paprika and allow to cook with the vegetables for a couple of minutes or until fragrant.
- Add the tomato paste and stir through. Allow to cook out for 5 minutes
- Pour in the tinned tomatoes,bay leaf, brown sugar and salt. Allow the mixture to simmer for 20 minutes.
- Add the chopped greens and stir through. Allow to cook for one minute.
- Crack the eggs into the sauce. If you like make little wells with your spoon for the eggs to sit in.
- Put the lid on and allow to simmer for 5-10 minutes or until the whites are set.
- Remove from heat and serve with flat bread or toast for dipping.