Shakshuka Eggs - Charlie Oven

Shakshuka Eggs

Servings   Prep Time      Cook Time

2-4                    5 minutes                     25 minutes

Ingredients

  • 30ml olive oil
  • One red onion finely diced
  • Three cloves of garlic crushed or finely diced
  • One fresh chilli finely diced
  • One tsp of cumin seeds
  • One tsp of smoked paprika
  • One or two red peppers
  • One tin of tomatoes
  • Four eggs (as fresh as possible)
  • 100 g Feta cheese crumbled
  • Dried oregano
  • Fresh herbs, either flat left parsley or coriander

Directions

  1. Prepare the vegetables so that everything is ready to cook.
  2. Heat a skillet pan in the Charlie Oven with the oven regulated to 180 °C.
  3. Add the oil and give it a minute to heat up.
  4. Add the vegetables and spices and season with salt and pepper. Fry for 5-10 minutes. 

Fry the vegetables and spice mix for Shakshuka Eggs

5. Add the tin of tomatoes and cook for a further 10 minutes.

6. Make four small wells in the tomato mixture. And crack the eggs into the wells.

7. Bake for 4-5 minutes or 3 minutes with a lid.

8. Add the crumbled feta and pop it back in the oven for 1 minute to allow the feta to heat through.

9. Finish with a sprinkle of dried Oregano, slices of fresh chilli and fresh herbs. Take to the table and serve immediately. 

Notes:

Make the tomato mixture in advance, heat through, and add eggs just before you eat. A great cheat is to buy Harissa paste and use that instead of spices. If you don't have fresh chillis, then use dried chillis.


Add more zing with a dressing of a couple of teaspoons of Tahini mixed with 30ml of lemon juice and water. Whisk together and drape across your eggs.

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