Shakshuka

Shakshuka is such a beautiful staple to add into your cooking repertoire. It’s one of those throw-together meals that’s endlessly adaptable - just use whatever veggies you have on hand and let it simmer into something delicious.

I love adding a tin of cannellini beans for a fibre and protein boost, then serving it with thick, grainy bread to scoop everything up.

You can also completely change the flavour profile depending on the spices you use. Instead of the paprika and cumin here, try an Italian-inspired version with oregano, thyme, garlic, chilli flakes and a splash of balsamic - maybe even finish with fresh basil and top with mozzarella.

Simple, nourishing, and very easy to make your own 🤍

Ingredients:

3 Tbsp extra-virgin olive oil

1 large red onion, halved and thinly sliced (half moons)

1 large red bell pepper, seeded and thinly sliced

3 garlic cloves, thinly sliced

1 medium zucchini, halved and thinly sliced (half moons)

1 Tsp ground cumin

1 Tsp paprika

Ground cayenne, to taste (i.e. 1/8 Tsp)

1 whole can of plum tomatoes

100g feta

6 large eggs

Coriander, chopped for serving

Salt (3/4 Tsp) and black pepper

Method:

1. Heat oven to 190°C

2. Heat oil in large skillet or pan over medium-low heat. Add onion, zucchini and capsicum. Cook gently for about 20 minutes. Add garlic and cook for further 1-2 minutes; stir in cumin, paprika and cayenne (if using).

3. Add tinned tomatoes and season with 3/4 Tsp of salt as well as pepper. Simmer tomatoes for about 10 minutes until thickened. Stir in crumbed feta.

4. Gently crack eggs into skillet over tomatoes. Transfer skillet to oven and bake until eggs are set - about 7-10 minutes. Alternatively, place a lid over your pan and cook until eggs are set.

5. Top with coriander and if desired extra feta, serve with grainy bread.