Shakshuka — eggs baked in a rich, sweet tomato sauce with red onion, chilli and garlic, scattered with feta. A vibrant, comforting brunch dish, perfect with crusty bread.
- 1 tbs Olive Oil
- 2 chopped Red Onions
- 1 finely chopped Red Chilli
- 1 clove Garlic
- Chopped Coriander
- 800g Cherry Tomatoes
- 1 tbs Caster Sugar
- 4 Eggs
- Spinkling Feta
Tags:
Egg Brunch BreakfastVideo
Preparation
- Heat the oil in a frying pan that has a lid, then soften the onions, chilli, garlic and coriander stalks for 5 minutes until soft. Stir in the tomatoes and sugar, then bubble for 8–10 minutes until thick. The sauce can be frozen for 1 month at this point.
- Using the back of a large spoon, make 4 dips in the sauce, then crack an egg into each. Put a lid on the pan and cook over low heat for 6–8 minutes, until the eggs are done to your liking. Scatter with the coriander leaves and feta, and serve with crusty bread.
