Basque-style shakshuka

Ingredients

• 2 tbsp olive oil
• 2 red capsicums, roasted, peeled, thinly sliced (see Note)
• 2 yellow capsicums, roasted, peeled, thinly sliced (see Note)
• 2 green capsicums, roasted, peeled, thinly sliced (see Note)
• 2 red onions, thinly sliced
• 4 garlic cloves, thinly sliced
• 4 thyme sprigs
• 100 g baby spinach leaves
• 400 g tinned chopped tomatoes
• 2 tbsp red wine vinegar
• 2 tbsp sugar
• Salt, to taste
• 4 eggs
• Espelette pepper, to taste
• 100 g Ossau-Iraty cheese, grated (see Note)
• 2 tbsp roughly chopped basil leaves
• Fresh bread or toasted bread to serve, optional

Instructions

1. Preheat the oven to 180°C (fan-forced).
2. Heat the olive oil in a 28 cm heavy-based frying pan over medium heat. Add the capsicum strips and sauté. Add the onion, garlic, thyme, baby spinach leaves and sauté for a few minutes further.
3. Stir through the chopped tomatoes, followed by the red wine vinegar, sugar and a pinch of salt.
4. Create four small wells in the tomato mixture and carefully crack one egg into each well. Sprinkle with salt and espelette pepper, then sprinkle over the cheese.
5. Bake for 7 minutes, or until the eggs are just set. Remove from the oven, sprinkle the Basque-style shakshuka with basil and serve.

Note

• Roasted capsicum is available from most retailers, although often only red capsicum is used. Allow extra time to make this recipe if roasting and peeling red, green and yellow capsicum yourself.
• Ossau-Iraty is a type of Basque sheep’s milk cheese.

Watch how to make this recipe on Episode 13 of Plat du Tour Season 6, streaming free on SBS On Demand. See Plat du Tour each night during coverage of the 2025 Tour de France.