Eggs Shakshuka'd

How do you like your eggs in the morning? Easy – shakshuka’d. If a shakshuka hasn’t made its way to your regular brunch list, then it’s time to change that. A beautifully baked egg, spiced tomato sauce with peppers, and with crusty bread to dip in – it’s like egg and soldiers, except your egg’s been sunbathing in a tomato-y beach of heaven. Perfection! Adapted from 'Poppy Cooks: The Food You Need', published by Bloomsbury.

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Ingredients

cherry tomatoes 1.2 kg (halved)
red onion 1 (chopped)
garlic cloves 1 (crushed)
fresh basil ½ handful (torn)
onion 1 (sliced)
bell pepper 2 (sliced)
fresh parsley 1 (chopped)
chilli flakes ⅓ tbsp
fennel seeds ⅔ tbsp
ground cumin 1 tsp
egg 8
feta 100 g (crumbled)
bread 400 g

Method

Prep the ingredients for the tomato sauce

Prep the ingredients for the tomato sauce: halve the cherry tomatoes. Peel and finely chop the red onion. Peel and crush the garlic. Pick and tear the basil leaves.

Cook the tomato sauce

Cook the tomato sauce: Heat a generous glug of oil in a saucepan over a medium-high heat. Add ½ of the cherry tomatoes and cook for 5-7 minutes, stirring occasionally.
Add the remaining cherry tomatoes, the garlic and red onion.
Turn the heat down to a medium and keep stirring for 3-5 minutes, season to taste with salt. Stir in the basil and take the pan off the heat.

Preheat the oven & prep the ingredients

Preheat the oven to 200°C/180°C fan.
Peel and slice the onion. Deseed and slice the bell pepper. Chop the fresh parsley.

Cook the shakshuka

Heat a large deep saucepan over a medium heat. If you have an ovenproof dish, you can use it instead to save on washing up.
Add the chilli flakes, fennel seeds and cumin and cook for 4 minutes until very fragrant.
Add a generous glug of oil and add ½ of the tomato sauce. Add the onion and bell peppers, stir to combine and cook for 20 minutes.

Add & bake the eggs

Either transfer the shakshuka into an ovenproof dish or stick with your current pot.
Using the back of a spoon, make enough wells for your eggs. Carefully crack eggs into each well. Season with salt and pepper.
Place the pot in the oven and bake for 15 minutes, until the egg whites are cooked but the yolks are still soft.
You can place the bread onto a shelf below to warm it through at this stage.

Plate up

Serve the shakshuka with crumbled feta on top, chopped fresh parsley and bread. Enjoy!

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