Shakshuka

by Collette White | 27 December, 2018

Good Morning friends! I hope this finds you all well and I truly hope you had a wonderful Christmas. We did here. My parents are visiting from NSW. Our day was lovely and relaxed and we had loads of food. As you would know I utterly love my Belling Oven ‘Mabel’ so much, but I must say, Christmas Day it got the best workout ever – with two ovens, I couldn’t believe how much I could really fit in it! I have shared a heap of pics on Instagram and I will share some on here soon.

This recipe I am sharing today is a breakfast favourite with my family. It is super easy to make and fills them up, ready for a great start to the day. This time of the year they have it with some Christmas Ham leftover on the side! I hope you love it as much as they do.

Ingredients

2 tblspns oil

3 roma tomatoes

½ spanish onion

½ red capsicum

½ green capsicum

1 glove garlic – grated

good pinch salt and pepper

1 cup passata

4 eggs

Method

Cut the tomatoes into eighths and roughly dice the remaining vegetables.

Heat a saucepan with the oil in it to a high heat. Add the tomatoes, onion, capsicum, garlic, salt and pepper. Fry for approximately 5 minutes on the high heat or until sweated down.

Reduce the heat to medium and add the passata, stir this through for a further 1-2 minutes.

Meanwhile preheat your grill.

Make four small spaces in the tomato mixture and crack the eggs gently into there, trying to not break the yolks. Cook on a medium heat for 3-4 minutes, or until the eggs are half cooked, then move the fry pan to the grill and continue to cook for approximately 2 minutes.

The end result should be cooked egg whites and runny egg yolks.