Shakshuka (Middle Eastern Poached or Baked Eggs)

Ingredients

• 1 tomato (, diced)
• 400 g / 14 oz can crushed tomatoes
• 1 tbsp tomato paste
• Pita or crusty bread, to serve
• 1/2 cup / 125 ml chicken or vegetable broth (or water)
• 2 tbsp olive oil
• 2 tbsp fresh parsley or coriander / cilantro (, roughly chopped)
• 4 eggs eggs (up to 6 eggs ok)
• 1 small red capsicum (bell pepper) (, halved lengthways and sliced into 0.5cm/1/4” strips)
• 1 garlic clove (, minced)
• 1 small red onion (, peeled, halved and sliced)
• 1/4 tsp EACH black pepper and cayenne pepper (or other hot spice, adjust to taste)
• 1/2 tsp salt
• 1 tsp EACH paprika and cumin

Method

1. Preheat oven to 180C/350F (if intending to bake them).
2. Heat oil in a medium size cast iron skillet over medium high heat. Add garlic and onion, cook for 2 minutes until onion is translucent.2 min timer
3. Add capsicum, cook for 1 minute. Add diced tomato, cook for 2 minutes until broken down and it becomes a bit pasty (see video).1 min timer
4. Add canned tomatoes, tomato paste, broth, paprika, cumin, salt and pepper. Mix to combine well.
5. Lower stove to medium low and simmer for 5 minutes until just thickened enough to make indentations (don't want dry sludge, needs to still be saucy).5 min timer
6. Make indentations in the mixture and carefully crack the eggs in. Leave to cook for 1 minute until edges of whites are set (Note 1).1 min timer
7. Transfer to oven and bake for 7 to 12 minutes until whites are just set but yolks are still runny (or to your taste). OR cover with lid and steam on stove for 3 minutes (runny yolks), or just simmer them without a lid.12 min timer
8. Remove from oven/stove and serve immediately, scattered with the coriander or parsley. Serve with crusty bread, or pita bread.