Herbed Shakshouka
with Eggs, Fetta & Warm Dinner Rolls
Some say sleep is like a time machine to breakfast, but you don’t need to wait until tomorrow morning because breakfast starts tonight! This protein packed Shakshouka is enjoyed for every meal the world over; from Tunisia to Israel to Turkey and beyond.
Always refer to the product label for the most accurate ingredient and allergen information.
/ Serving 5 people
/ Serving 5 people
½
red onion
2 clove
garlic
1
red capsicum
1 bunch
oregano
2 tin
diced tomatoes
1 tin
chickpeas
1 bag
baby spinach leaves
1 packet
free range eggs
(ContainsEgg)1 block
fetta cheese
(ContainsMilk)6
bake-at-home buns
(ContainsGluten)Not included in your delivery
2 tbs
olive oil
2 tsp
brown sugar
½ cup
hot water
Preheat the oven to 220°C/200°C fan-forced. To prepare the ingredients, finely chop the onion and crush the garlic. Cut the capsicum into 2 cm cubes. Finely chop the oregano. Drain and rinse the chickpeas. Wash the spinach. Crumble the fetta.
Heat the olive oil in a large ovenproof frying pan over a medium-high heat. Add the red onion and cook for 3-4 minutes until soft. Add the garlic, red capsicum and half the oregano. Cook on high for 5 minutes, stirring regularly. Add the diced tomatoes, brown sugar, hot water and chickpeas. Bring to the boil, then lower the heat and simmer for 8 minutes. Stir through the baby spinach in the last 5 minutes and then season to taste with salt and pepper. Remove the pan from the heat. Tip: If you don’t have an ovenproof frying pan, transfer the mixture to a large baking dish.
Make a little well in the sauce with a spoon and crack one of the eggs into the well. Repeat until you have added all of the eggs. Sprinkle the fetta cheese over the top and place into the oven for 15 minutes, or until the egg whites have set. This is a great time to place your bake-athome rolls into the oven as well. Bake them for about 5 minutes or until warmed through. Tip: You can crack each egg into a mug or small bowl individually and then gently pour into the sauce, this ensures any shells or bad eggs are kept separate from the sauce.
Remove the shakshouka from the oven and allow it to cool slightly. Sprinkle with the remaining oregano and serve with the warm bread rolls.