INGREDIENTS (serves 6)

• 1 tablespoon of Garam Masala
• 2 tablespoons of extra virgin olive oil
• 1/2 a yellow onion finely diced
• 2 cloves of garlic minced
• 1 red capsicum, seeded and finely diced
• 2 regular size tins of diced tomatoes
• 2 tablespoons of tomato paste
• 1 tsp of chilli powder
• 1 tsp of cumin
• 1 tsp of smoked or regular paprika
• A pinch of cayenne pepper
• A pink of salt and pepper
• 6 eggs
• 1/2 cup of crumbled Persian feta
• 1 loaf of sour dough bread for toast, optional
• Micro greens for garnish)

INSTRUCTIONS:

1. You can choose to cook this dish in individual mini skillets, adding one egg per pan with the tomato based mix as seen in the photo. For this recipe, I choose to cook the Shakshuka in one large non stick fry pan.
2. Heat a large, deep non stick fry pan on a medium heat. Add extra virgin olive oil and onion, saute for a couple of minutes, add garlic and continue to saute.
3. Add the red capsicum and continue to saute for about 5 – 7 minutes, then add the tins of tomatoes and the tomato paste, stir till well blended. Add spices and stir. Simmer for about 5 – 7 minutes, or until the sauce starts to reduce. Add a pinch of salt and pepper and stir.
4. Crack eggs one at a time, into a small bowl and gently place directly over the tomato mixture, making sure to evenly space the eggs over the sauce.
5. Cover the pan and allow to simmer for approximately 10 -15 minutes, or until the eggs are cooked.

TO ASSEMBLE:

Sprinkle crumbled Persian Feta over the Shakshuka.

Serve out a large serving spoonful of the Shakshuka into your chosen bowl, for an extra bit of flash, sprinkle with micro greens, toasted sour dough bread is a delicious option for dipping.

Press PLAY below to hear Lisa Mead run through the recipe