Shakshuka Eggs with Garlic Bread and Salad

Shakshuka Eggs with Garlic Bread and Salad

Ready in 35 minutes • Serves 3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, March 20, 2016.
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This may be at the apex of eggs-for-dinner recipes, though in Israel it is breakfast food; a bright, spicy start to the day with a pile of pita or challah bread served on the side. It also makes excellent brunch or lunch food! It’s a one-pan recipe of eggs baked in a tomato-red pepper sauce, spiced with cumin, paprika and cayenne.

Ingredients

SHAKSHUKA EGGS

  • 1 capsicum, core and seeds removed and thinly sliced
  • 1 brown onion, finely diced
  • 3 cloves garlic, thinly sliced
  • 2 1/2 teaspoons shakshuka spice mix
  • 2 cans chopped tomatoes
  • 1 teaspoon brown sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4–5 eggs
  • 100g feta cheese, crumbled

GARLIC BREAD

  • 25g butter, softened
  • 1 clove garlic
  • 1 campagne flute baguette

SALAD

  • 1/2 telegraph cucumber
  • 2 tomatoes
  • 1/4 red onion
  • 3 tablespoons parsley
  • 1 teaspoon vinegar (e.g. red wine, white wine)
  • 2 teaspoons extra-virgin olive oil

TO SERVE

  • 3 tablespoons roughly chopped coriander leaves and stalks

Steps

  1. oven to 200°C. Line an oven tray with baking paper. Preheat medium baking dish (if you do not have an oven-proof fry-pan).
  2. Heat a drizzle of oil in a medium oven-proof, fry-pan on medium-high heat. Cook capsicum for 4 minutes then add onion and garlic and cook a further 4 minutes, until tender. Add shakshuka spice mix and cook a further 30 seconds. Add tomatoes, sugar, salt and pepper and simmer for 6 minutes.
  3. In a bowl, mix butter and garlic. Slice baguette 2cm on an angle and arrange in a single layer on tray. Spread each piece with garlic butter. Bake for 4–6 minutes, until warmed through and crunchy.
  4. Use a spoon to create 4–5 small holes or wells in tomato mixture, leaving enough space between for eggs to spread. Crack eggs into each hole. Bake for 5–8 minutes, until eggs are just set. Do not overcook eggs as they will continue cooking outside oven. Once cooked, sprinkle over feta.
  5. While shakshuka and garlic bread are cooking, make the salad. Dice cucumber and tomatoes 1cm; very finely dice red onion; finely chop parsley. Combine all in a bowl with vinegar and oil. Season to taste with salt and pepper.
  6. Divide garlic bread between plates and top with a large scoop of shakshuka eggs. Garnish with coriander and serve salad on the side.

Nutritional Information

Energy 2609 kj
624 kcal
Protein 28.6g
Carbohydrate 62.7g
Fat 27.3g