Shakshouka (Baked Eggs)
Shakshouka (Baked Eggs)
Yield: 2
Prep time: 5 MinCook time: 15 MinTotal time: 20 Min
This one pan dish of delish is super quick to prep, making it a perfect lazy weeknight meal or a no-fuss weekend brunch.
Ingredients
- 1/2 red onion, chopped or 1 teaspoon onion flakes
- 1 teaspoon minced garlic
- 1 teaspoon sweet smoked paprika
- 1/2 teaspoon turmeric powder
- 1/2 to 1 teaspoon chilli flakes
- 1 heaped tablespoon tomato paste
- 1 x 400g tin diced tomatoes
- 1 x 400g tin kidney beans, drained and rinsed
- 4 eggs
- 80g feta or goat cheese
- Parsley, to garnish
- Salt to taste
- 4 slices wholegrain toast, to serve
Instructions
- Preheat the oven to 180C.
- Place an ovenproof pan onto a medium heat and add a generous drizzle of olive oil. When the oil has started to shimmer, add the onion and cook until it starts to colour, 2-3 minutes.
- Add the garlic and spices and cook until fragrant, 1 minute. Add the tomato paste, tinned tomatoes, and half a cup of hot water. Stir to combine. Add salt to taste.
- Stir through the kidney beans, then crack the eggs into the pan.
- Bake the eggs for 15-18 minutes until the eggs are cooked to your liking and the sauce has thickened.
- Serve with cheese, parsley and toast.
