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 Shakshuka is enjoyed for every meal the world over; from Tunisia to Israel to Turkey and beyond.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
long red chilli
baby spinach leaves
bake-at-home sourdough rolls(ContainsGluten)
brown sugar(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, finely slice the red onion and finely chop the long red chilli and parsley. Peel and crush the garlic. Cut the red capsicum into 2 cm pieces, wash the baby spinach, and crumble the fetta cheese.
In a medium ovenproof frying pan add the olive oil and heat over a medium-high heat. Add the red onion and cook for 3-4 minutes until soft. Add the garlic, long red chilli, smoked paprika and red capsicum, then cook for 5 minutes, stirring regularly. Add the diced tomatoes, hot water, brown sugar and half the parsley and bring to the boil. Reduce the heat and simmer for 5 minutes. Stir through the baby spinach and cook for a further 2 minutes. 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.
With a spoon make a little well in the sauce and crack one of the eggs into the well, repeat until you have added all of the eggs. Tip: 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.
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-at-home sourdough rolls into the oven as well. Bake them for about 5 minutes or until warmed through.
To serve, spoon the Shakshuka into bowls and sprinkle with the remaining parsley. Serve with the warm bread rolls.