These baked eggs are smokey, slightly spicy, packed full of veg and unbelievably delicious. Serve with crusty bread for a healthy but decadent breakfast, lunch or dinner! Dairy free option, paleo and oil free!
Heat a large frying pan with a lid (if you do not have a lidded frying pan, see recipe notes) over a medium heat. Add the onion, pepper, courgette and 5 tbsp water. Cover and allow the vegetables to steam for 10 minutes until soft.
Once soft add the garlic, tomatoes, passata, spices and sun dried tomatoes into the pan. Mix well and bring the mixture to the boil. Reduce the heat and allow the pan to simmer uncovered for 10 minutes until the sauce has slightly reduced. The sauce should have movement but should not be liquidy (if your sauce is too thick add a dash of water). Taste and season liberally with salt and pepper.
Using a spoon, make four indents in the sauce before cracking an egg into each one. Sprinkle over the feta cheese and cover with the lid. Cook until the whites of the eggs have turned solid and opaque.
Once the eggs are cooked, remove the pan from the heat and sprinkle with the fresh herbs and spring onion. Serve immediately whilst still piping hot.
This shakshuka is perfect served with toasted crusty bread!
If you do not have a lidded frying pan, you can make the sauce (steps 1 & 2) in a sauce pan with a lid instead. When you reach step 3, transfer the sauce into a baking dish, add the eggs and feta as in the recipe and bake in a preheated 180°c fan/200°c/400°f oven until the whites of the eggs are opaque. Garnish and serve.
Be generous with the tsp's of spices!
This recipe is very customisable to the vegetables you have in your fridge. Eg. If you do not have a courgette, substitute it with something else!
To make this dairy free omit the feta cheese.
Recipe courtesy of georgieeats.co.uk