Name: Heart Healthy Shakshuka Recipe - Australian Eggs
Total time: 35 min
Yield: 4
Ingredients: 2 tbsp extra virgin olive oil; 1 red onion, diced; 1 red capsicum, diced; 1 fresh red chilli, sliced; 3 garlic cloves, finely chopped; 1 tsp ground cumin; 2 tsp paprika; 4 x tomatoes, diced or 1 can tomatoes; 1 tbsp tomato paste; Fresh black pepper; 120g baby spinach; 8 eggs; 120g fetta; 1tbsp parsley, chopped

Heart Healthy Shakshuka

Preparation time 35 mins
Serves 4 people
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Publication 3 August 2021
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Ingredients

2 tbsp extra virgin olive oil
1 red onion, diced
1 red capsicum, diced
1 fresh red chilli, sliced
3 garlic cloves, finely chopped
1 tsp ground cumin
2 tsp paprika
4 x tomatoes, diced or 1 can tomatoes
1 tbsp tomato paste
Fresh black pepper
120g baby spinach
8 eggs
120g fetta
1tbsp parsley, chopped

Method

Preheat the oven to 180°C.
Heat the extra virgin olive oil in a frying pan over a moderate heat. Add the onion, capsicum, chilli and garlic and sauté for 3-4 minutes until the onion is translucent.
Add the cumin, paprika, tomatoes and tomato paste. Simmer for about 10 minutes. Fold through the spinach.
Divide the sauce between 4 oven-proof individual baking dishes. Crack 2 eggs onto the top of each dish. Bake for 10 minutes, or until the eggs are set to your liking.
Crumble the feta over the top of each dish and scatter with fresh parsley. Serve immediately with toasted wholemeal sourdough.