Shakshuka is a North African dish of eggs poached in tomato sauce and served in the pan it was cooked in.
There are many variations depending on what you have in your fridge and pantry. It makes a quick, tasty and economical meal suitable for breakfast, lunch or dinner.
Serves 2-3 people and can easily be doubled.
1 small onion chopped finely
1 clove garlic crushed
1 Tbsp olive oil
1 400g tin of crushed tomatoes
1 tsp fresh or dried oregano
1 tsp fresh or dried basil
1 tsp balsamic vinegar
2 eggs per person
Sea salt and freshly ground pepper to taste
Optional extras, crushed chilli, capsicum, mushrooms, zuchinnis, bacon or ham, chorizo sausage, cheese, avocado etc
Preheat oven to 200 degrees celcius. Heat olive oil in a pan suitable for placing in the oven.
Saute onion until translucent, add garlic and dried herbs (add fresh herbs at the end if using). Stir until fragrant, add optional extra if using - capsicum, mushroom, chili, bacon or chorizo. Finally add the tinned tomatoes and balsamic and season with salt and pepper. Cook until slightly thickened.
Make wells in the sauce and crack in eggs. Place the pan in the oven and cook until the eggs are just set. Sprinkle with fresh parsley or basil and oregano.
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