Shakshuka

A perfect meal for breakfast, lunch, any time! This variant is specifically for summer into autumn – with a focus on tomato and spice. This dish is from Yottam Ottolenghi.

Shakshuka Credit: Kitti Gould

• serves

  4

• prep

  10 minutes

• cook

  25 minutes

• difficulty

  Easy

Ingredients

• 2 tbsp olive oil
• 2 large red capsicums, finely chopped
• 4 garlic cloves, finely chopped
• 2 tbsp harissa paste
• 2 tbsp tomato paste
• 1 tsp ground cumin
• salt and black pepper
• 800 g roughly chopped fresh tomatoes (or tinned)
• 4 eggs
• 120 g labneh or thick plain yoghurt

Resting time: 2 minutes

Instructions

1. Heat the olive oil in a large frying pan over medium heat and add the capsicum, garlic, harissa, tomato paste, cumin and ¾ tsp of salt.
2. Cook, stirring for 8 minutes, or until the capsicum has softened. Add the tomatoes, bring to a gentle simmer and cook for a further 10 minutes, or until you have a thick sauce. Season to taste.
3. Use a spoon to make 4 small dips in the sauce. Gently break the eggs and carefully pour each into its own dip. Use a fork to swirl the egg whites a little bit with the sauce, taking care not to break the yolks. Simmer gently for 8-10 minutes until the egg whites are set but the yolks are still runny.
4. Remove from the heat, leave a couple of minutes to settle, then spoon into individual plates and serve with the labneh or yoghurt.

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.