Is there anything better than Sunday morning breakfast? This morning after sleeping in, we picked a few ingredients from the garden and started this shakshouka. It was then left simmering while we wandered down to our local café for a fresh coffee with our dog. We then came home to the house filled with a tomato-paprika smell, finished off the shakshouka by adding the eggs which gently poach in the spicy tomato sauce.
- capsicum - (red), 1 chopped
- eggplant - 2 small, chopped
- brown onion - 1, chopped
- garlic - 3 cloves, chrushed
- olive oil - 2 tbs
- canned tomatoed - 400g, chopped
- cherry tomatoes - handfull, halved
- tomato paste - 2 tbs
- harissa - 1 tsp (optional)
- chilli - 1, finely chopped (optional)
- cumin seeds - 1 tbs, toasted and ground
- paprika - 1 tbs
- brown sugar - 1 tsp
- salt flakes - to taste
- black pepper - cracked, to taste
- feta cheese - 100g, crumbled
- parsley - 1 bunch, roughly chopped, plus extra to serve
- eggs - (free range), 4
Heat the oil in a medium frying pan, and cook the onion, garlic, capsicums and eggplant for 10 minutes over medium heat, tossing well, until softened.
Add tomatoes, tomato paste, harissa, chilli, cumin, paprika, sugar, sea salt and pepper and 150 millilitres water and simmer for 10 to 15 minutes until thick and saucy.
Stir in parsley and feta and make four hollows in the top, slip in the eggs, cover and simmer for 5 to 10 minutes or until cooked. Scatter with extra parsley and serve.