I have a bit of a thing for baked eggs, they're a weekday staple in my house and always go down a treat. I usually reserve eggs for a lazy morning; lounging around the living room in pajamas, listening to Beetles vinyls or reading the papers. Nothing beats those mornings.
Shakshuka is a whole new level of baked eggs. A meal not just reserved for lazy mornings but a hearty dinner served with lashings of bread and butter. The ingredients for this meal rarely differ, eggs baked in tomatoes, onions and peppers with a few spices thrown in for good measure. My version however incorporates feta cheese and a nice helping of fresh chili. What can I say, I like a kick.
Shakshuka is a traditional dish served all over the Middle East, originating in Israel. It is made up of eggs poached in a spicy tomato sauce. The best thing is you probably have all the ingredients needed in your cupboards as we speak. I know right, I don't need to sell this bad boy to you any more. What on earth are your waiting for?!
As always, I love to see your creations so please make sure you tag me in your Instagrams. You can find me right here!
Shakshuka - Israeli Baked Eggs
- 1 medium sized red onion
- 1 red bell pepper
- 2 garlic cloves
- 1-2 red chili peppers, depending on how spicy you like it
- 1tsp paprika
- 1tsp ground cumin
- 1/2tsp cayenne pepper
- 2 tins of chopped tomatoes
- 100g feta, crumbled
- 4 medium, free range eggs
- coriander for serving
- Heat two tablespoons of oilve oil in a large skillet or frying pan over a medium to low flame. Slice your onion and pepper into thin strips and fry for around 20 minutes until really soft and caramelized, stirring regularly. Once soft add the garlic and chillies and fry for 2-3 minutes, add the spices and fry for another minute. Pour in the chopped tomatoes, season with a pinch of salt and pepper and simmer for 10 minutes until thickened.
- Stir in the feta cheese, reserving a little handful, and make 4 little holes in the sauce. Carefully crack the eggs into the holes. Sprinkle over the remaining feta and cover the pan with a tightly fitting lid. Simmer for 7-10 minutes depending on how you like your eggs. Sprinkle over the chopped coriander and serve straight from the pan with loads of bread for dipping.