I had a busy morning the other day running around trying to get things done before I leave to Doha, and by 12pm I still hadn’t had anything to eat so I decided to have a go at making shakshuka as I’d kept hearing about it. I took it as a sign to challenge myself at making something new. I did a bit of recipe research and looked deep into my fridge and spice cupboard and managed to round up most of the ingredients (and add in a few in too). If you’ve never tried baked eggs before, I would recommend giving this recipe a go, you won’t regret it.
Ingredients (serves 2)
1 teaspoon coconut oil
1 yellow onion (sliced)
1 clove garlic (minced)
6-8 leaves cavolo nero
1/2 teaspoon cumin powder
1/2 teaspoon paprika
1/4 teaspoon harissa or chilli powder
1 yellow/red pepper (diced)
1 cup tomato passata
small piece of feta
couple of sprigs of thyme
sea salt and black pepper to taste
4 corn tortillas (optional)
Preheat the oven to 180 degrees celsius.
Heat the coconut oil in a medium sized frying pan and add the onion and garlic and cook over medium heat for a couple of minutes.
Add the cumin powder, paprika, harissa/chilli powder and stir it up and let cook until fragrant.
Then add the yellow/red pepper, cavolo nero, and 1 tablespoon of water and let cook for another 2 minutes.
Pour in the passata, season with salt and pepper and mix well. Then add a couple of tablespoons of water, cover and let cook for 15 minutes.
Make some space in the tomato sauce for the eggs, and crack the eggs into the pan.
Then crumble some feta with your fingers and scatter over the pan.
Place the pan in the oven and leave to bake for about 10 minutes, or until the whites have cooked.
Take out the oven, sprinkle with thyme and enjoy!
*You can serve them with some bread, or I had mine with corn tortillas mmm…