Shakshuka

Serves: 2

Ingredients

• 4 QE free range eggs
• 1 tsp QE Jalapeno Hot Sauce
• ½ brown onion, diced
• 1 garlic clove, finely chopped or minced
• ½ tsp cumin seeds
• 1 tsp smoked paprika
• ½ tbsp harissa paste
• ½ red capsicum, deseeded and diced
• 200g can whole, peeled tomatoes
• 1 tbsp extra virgin olive oil
• 70g Greek feta
• Parsley leaves (garnish), roughly chopped
• 2 tbsp QE Hummus

Method

1. In a large fry pan, heat olive oil over medium heat. Add smoked paprika and cumin seeds and cook for 1 minute. Add onions, garlic and capsicum and sauté for 3-4 minutes.
2. Add the diced tomatoes and harissa paste and bring the sauce to a boil. Add a pinch of salt and pepper. Reduce heat to a low simmer and cook for 10 minutes, stirring occasionally.

• Make four wells in the mixture with a spoon and gently crack an egg into each hole. Increase the heat to medium and cover for 5 minutes.

3. • Garnish with fresh chopped parsley and crumbled feta, and serve with warm pita or toasted ciabatta bread, and hummus.

4. Optional: drizzle with honey at the end for a sweet finish.

Tips

Cook the eggs to your liking. Lightly feel for hardening of the yolk with your fingertips to determine how cooked your yolks will be. 5 minutes for runny yolks, 8 minutes for firm yolks.