Shakshuka Eggs

Shakshuka Eggs

Shakshuka Eggs

Shakshuka Eggs

Shakshuka Eggs

Course Main Course

Ingredients
  

  • 4 free – range eggs
  • 1 large red onion, halved & thinlysliced
  • 1 large red capsicum, halved, seeded& thinly sliced
  • 2 garlic cloves, finely chopped
  • 2 tbsp sweet paprika
  • 2 tbsp ground cumin
  • ½ tbsp ground coriander
  • ½ tbsp raw sugar
  • ½-1 tbsp dried chilli flakes
  • 800 g diced tomatoes (2x cans)
  • 125 ml water
  • Flaked salt cracked pepper
  • Chopped parsley to serve

Instructions
 

  • Turn on the grill and set to 200°C.
  • Cook onion for 3 minutes or until soft. Addcapsicum and garlic cook a further 5 minutes oruntil soft, stir occasionally. Stir in paprika,cumin, coriander, sugar and chilli flakes.
  • Reduce heat to 80°C. Add the tomato andwater stir to combine ingredients, cook untilmixture thickens slightly (approx.15 minutes),stir occasionally. Season to taste. Use the backof a large spoon to make 4 large, evenlyspaced indents in the tomato mixture. Crack anegg into each indent.
  • Close lid and cook for 6-8 minutes for soft yolksor until cooked to your liking.
  • Top with parsley and serve.
Keyword cuisinart, Shakshuka Eggs
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