This is a real cheats method of quickly producing a great Shakshuka by using canned tomatoes that already have capsicum included, and then finishing in a steam oven for silky eggs every time
METHOD
- Preheat oven to 100C Steam
- In an oven proof pan, such as a large cast iron frying pan or similar, heat oil and cook onion and spices until onion is soft and opaque.
- Add canned tomatoes with capsicum and bring to a simmer. Cook on medium heat until slightly reduced and thickened.
- Sprinkle over crumbled feta
- Create 4 depressions into the tomato mixture and break an egg into each.
- Place in oven and cook for 6 minutes or until egg white is firm but jiggly and yolk is still runny
- Remove from oven and sprinkle with parsley and serve with crusty bread.
This can be also cooked in smaller dishes in individual servings by spooning the hot tomato mixture into 4 oven proof dishes and adding the feta and a single egg.
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Ingredients
Olive oil
1 onion, finely diced
1tspn cumin seeds
½ tspn chilli flakes
2 cans diced tomato with capsicum and onion (ie Watties Savoury Tomatoes, or Pams Diced tomatoes with capsicum and onion)
Salt and pepper
100gm feta, crumbled
4 eggs
Parsley chopped
