How to Create the Perfect Spiced Baked Eggs for a Memorable Mother's Day Brunch
Shakshuka or Tunisian Baked Eggs are a North Africa breakfast dish of eggs baked in a lightly spiced tomato and capsicum sauce.
Delicious served alongside buttered and toasted sourdough to soak up all the tasty bits.
Shakshuka- Serves 3
Ingredients
2 Tbsp olive oil
1 onion-finely chopped
1 red capsicum
3 garlic cloves-crushed
1/2tsp paprika
1/2tsp ground cumin
400grm tin crushed tomatoes
2Tbsp Harissa paste
1C spinach or silver beet
6 eggs
1/2c Greek style feta
1 avocado-sliced
200grm Greek yogurt
1/3c cream
1/2tsp paprika
Sourdough-sliced and toasted
Method
Heat an oven proof pan with a lid. Add the oil.
Place in pan the onions, capsicum and cook till soft but not coloured. Season lightly. Then reduce heat to medium and add in the spices and garlic, cook for a further 30sec.
Stir in tomato and Harissa paste. Season with salt/pepper. Simmer for 15mins or till reduced and thick.
Add in spinach(or silver beet if using). Using the back of a spoon make small wells in the sauce to add eggs to. Crack in eggs and place on the lid. Cook for between 5-8mins depending on how runny you like your eggs.
While you are cooking the eggs, heat a second pan and a good amount of butter to melt. Place your bread into the pan and toast till golden. Add extra butter with every new batch of bread.
Mix the yoghurt, second quantity of paprika and cream together. Set aside.
Once eggs are cooked to your liking remove the lid, lay over the avocado, crumble the feta over it and drizzle the yoghurt mix over.
Serve warm with the toasted bread and enjoy.
If spice is something you don't want to use leave out the harissa but increase the paprika and cumin by 1/2tsp each.
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