Mediterranean Shakshuka

About this recipe

A classic shakshuka made entirely in the kadai — the wide sloped sides give you plenty of room to nestle in the eggs and serve straight from the pan.

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 1 red capsicum, diced
• 3 garlic cloves, minced
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp chilli flakes
• 700g canned crushed tomatoes
• Salt and pepper
• 6 eggs
• Feta and fresh parsley, to serve

Method

1. Heat oil in the kadai over medium heat.
2. Add onion and capsicum, cook until softened, about 6 minutes.
3. Add garlic, cumin, paprika and chilli flakes, cook for 1 minute.
4. Pour in the crushed tomatoes, season, and simmer for 10 minutes until thickened.
5. Make 6 small wells in the sauce and crack an egg into each.
6. Cover and cook for 6–8 minutes until whites are set and yolks are still soft.
7. Top with crumbled feta and parsley, serve with crusty bread.