Shakshuka is a perfect brunch recipe for lazy January mornings (or for lunches and even dinners). January is a great time to take things slow, allow a little bit of extra time to cook and to enjoy eating our meals. Shakshuka takes advantage of produce that’s at it’s peak in January – capsicums, parsley, avocados (get them while they’re cheap!) and of course the fresh produce that we supply through FWC – fresh eggs and crusty bread.
Make sure to get your Fawkner Wholefoods Order in by the Monday 10th January, so you can use eggs straight from Tom’s Paddock and loaves fresh from Ceres and Dench bakeries.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large onion, chopped
- 1 capsicum, diced
- Salt and pepper to taste
- 3 cloves garlic, minced
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- Pinch of cayenne pepper, optional
- 1 can crushed tomatoes
- 2 tablespoons harissa
- 2 handfuls of baby spinach
- 3 to 5 eggs
- ⅓ cup crumbled feta cheese
- ¼ cup fresh parsley leaves
- 1 avocado, diced
- Bread, for serving
Instructions
- Heat oil in a heavy-based frypan on medium heat – add the onion, capsicum and salt and pepper. Cook until the onion is translucent.
- Reduce the heat to medium-low and add the garlic, paprika, cumin, and cayenne, cook for 30 seconds and then add the canned tomatoes. Simmer until sauce is thickened (around 15 minutes).
- Stir in the spinach and make wells in the sauce for your eggs – crack eggs into the wells and cover your frypan until the eggs are set to your liking (between 5-8 minutes).
- Enjoy the shakshuka with slices of crusty bread and sprinkled with the feta, parsley, avocado.
Adapted from Love and Lemons | https://www.loveandlemons.com/shakshuka-recipe/
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