Shakshuka
This hearty, flavourful Shakshuka recipe is a vibrant, one-pan dish that’s perfect for breakfast, lunch or dinner. Made with spiced tomato sauce and Otaika Valley Free Range Eggs gently poached to perfection, it’s full of bold flavour and nourishing goodness. Serve it straight from the pan with crusty bread to soak up every last bite.
Prep: 20 minutes | Serves: 4 | Recipe by Cecilia Tian @ultimateomnoms
1 onion, diced
3 garlic cloves, minced
1 red capsicum, diced
1 teaspoon paprika
1 teaspoon cumin
¼ teaspoon chilli powder
1 can tomatoes
1 tablespoon tomato paste
Salt and pepper to taste
4-6 Otaika Valley Free Range Eggs
1 bunch coriander or parsley, chopped
Bread for serving
INGREDIENTS
Sauté the onion and the garlic for 2 minutes then add the capsicum to cook.
Add paprika, cumin and chilli powder. Sauté for 1 minute.
Pour in the canned tomatoes and add tomato paste, breaking down the tomatoes with a wooden spoon.
Season with salt and pepper to taste and bring the mixture to a simmer until thickened.
Use a wooden spoon to make wells in the sauce and crack the eggs into each well. Cook the eggs for 5-8 minutes depending on your liking.
Garnish with chopped corinader or parsley before serving.
