Breakfast
Shakshuka Recipe
Serves 2 Difficulty Medium
After something warm and comforting that’s easy to share? This shakshuka is perfect for dipping fresh bread and enjoying a laid-back brunch at home.
Ingredients
2 tbsp extra virgin olive oil
1 small red onion, diced
2 garlic cloves, minced
1 tsp paprika
1 tsp cumin
1 tsp chilli flakes (optional)
1 small red capsicum, diced
3 tomatoes, diced
1 tbsp tomato paste
1/2 cup salt-reduced stock (chicken or vegetable)
2 cups baby spinach (fresh or frozen)
4 eggs
Method
STEP 1
Heat oil in a frying pan over medium high heat. Add garlic and onion, cook for 2 minutes
STEP 2
Add paprika, cumin and chilli flakes
STEP 3
Add tomatoes and capsicum and season with salt and pepper. Cook for 3 minutes
STEP 4
Add tomato paste and broth. Simmer for 5 minutes and option to use a potato masher to mash up the vegetables
STEP 5
Make indentations in the mixture and carefully crack the eggs in. Cover with lid and cook on stove for 4 minutes (runny yolks)
STEP 6
Remove from the stove. Top with pepper, ricotta cheese and parsley
STEP 7
Toast your bread and cut into fingers to use as dippers
STEP 8
Serve shakshuka with crusty bread dippers
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