Eggs In a Spiced Middle Eastern Tomato Ragu (Shakshuka)
"This recipe originates from the middle east and consists of beautifully baked eggs in a rich and spiced tomato sauce. The use of a pre-mixed tandoori spice is recommended here as it contains paprika and many of the originals Shakshuka spices."
Cook Time: 20 mins | Servings: 2 | Difficulty: easy
INGREDIENTS
SWAP SHOP
1 tbsp olive oil
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1 small onion, cut into 1-2 cm cubes
2 spring onions, chopped
1/2 pepper (any colour), chopped into 1-2 cm cubes
1/2 courgette, chopped into 1-2 cm cubes
1 clove garlic, minced
1/4 tsp garlic powder
1 x 400g tin chopped tomatoes
8 peeled tomatoes, chopped
2 tp tandoori spice
1 tsp each cumin and paprika
pinch salt and pepper
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2 slices hot buttered toast (optional)
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METHOD
- Heat the olive oil in a non-stick frying pan over a medium heat. Cook the onion, pepper and garlic for 5 minutes, or until the pepper is softening.
- Add in the tomatoes and tandoori spice and give it all a good stir. Make four small indents in the mixture and then gently crack an egg into each hole. Season with salt and pepper.
- Cook for 10–15 minutes until the egg whites are no longer translucent. You could place a lid on the pan to speed up the cooking time by a couple of minutes. Serve on its own or with hot buttered toast.
ADDITIONS
1 tsp chilli flakes / 2 tbsp coriander, chopped 2 tbsp feta, crumbled / 2 sundried tomatoes 1 spring onion, finely chopped.
NOTES
Add 50g crumbled feta cheese for a luxurious version. (See video)
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