Shakshuka Eggs

Make this spicy tomato sauce the night before your brunch and just warm it through before adding the eggs
Cook time:45 minsServes:4

Ingrediants:
3 tbsp extra virgin olive oil
1 large onion, cut into thin wedges
1 large red pepper, cut into thin strips (optional)
3 cloves garlic, finely sliced
1 tsp sweet smoked paprika
1 tsp ground cumin
400g can chopped tomatoes
½ cup chopped parsley leaves
½ tsp salt
ground black pepper, to taste
4-6 eggs
50g feta, crumbled
2 tbsp chopped coriander or parsley leaves, to serve


Preheat oven to 200°C fanbake.

Heat oil in an ovenproof frypan and cook onion and pepper, if using, over a low heat, stirring now and then, until soft (15 minutes). Add garlic, paprika and cumin and cook another 1-2 minutes.

Add tomatoes and simmer gently for 10 minutes until reduced and lightly thickened. Mix in parsley, salt and pepper. The sauce can be made to this point in advance and chilled until needed. Reheat before adding the eggs.

Make 4-6 wells in the mixture to the base of the pan and crack an egg into each. Sprinkle with feta and bake until the eggs are just set (about 7 minutes). Scatter with coriander or parsley to serve.

Tip

To cook on the stovetop add an extra 2 tbsp water to the sauce before adding the eggs and feta, cover and simmer gently until the eggs are set. For a fancier presentation you can cook individual portions in ramekins or small frypans.