Now that it’s getting cooler, experimenting with warm and hearty dishes are a must! Originating from North Africa and the Middle East, this spicy tomato-based egg meal is perfect for breakfast, lunch or even for dinner (‘brinner’).
- 1 tablespoon extra-virgin olive oil
- 1 medium brown onion, diced
- 2 cloves garlic, minced
- 1 can lentils (420g), rinsed and drained
- 1 capsicum, diced
- 1 carrot, grated
- 4 ribs of celery, chopped
- 1 teaspoon chilli powder/chilli flakes (reduce or omit if sensitive to spice)
- 1 teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon oregano
- 500g passata
- 2 cans 400g diced tomatoes, without salt or salt reduced
- Handful spinach, chopped
- 5-6 large eggs
- ¼ cup crumbled feta
- Optional: crusty bread or toast, to serve
- In a large pot (ideally one that has a matching lid), heat oil over medium heat. Add in onions and sauté for 2-3 minutes until softened.
- Add in garlic, lentils, capsicum, carrot and celery. Stir to combine.
- Add in spices: chilli, paprika, cumin and oregano. Stir to combine. Cook veggies until tender for about 5 minutes, stirring occasionally.
- Add in the passata, cans of diced tomatoes, ½ cup water, and spinach before bringing mixture to a low boil, reduce heat and simmer for 15 minutes to thicken.
- Create 5-6 wells/indentations (depending on how many eggs) in the sauce and crack the eggs directly into the wells. Sprinkle feta cheese on top.
- Allow eggs to cook in mixture on low-medium heat covered with pot lid, for 5-7 minutes or until the whites are cooked through.
- Transfer the Shakshouka into a bowl and serve with a slice of toasty bread if desired. Enjoy!