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Shakshuka: Middle Eastern Baked Eggs

Shakshuka is a wonderfully simple dish of baked or poached eggs, featuring capsicum, onion, and an optional meat like ground beef or bacon. 
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast

Ingredients
  

  • 4 tomatoes slice the top off
  • 1 onion diced
  • 1/2 capsicum diced
  • 150g bacon diced
  • 5 cloves garlic roughly chopped (or swap for 1 tbsp minced garlic)
  • 1 tsp paprika
  • 1 tsp cumin
  • 1/2 tsp salt
  • 3 eggs up to 6 will fit into the pan
  • toasted sourdough or any hard bread

Instructions
 

  • Heat oil in a pan over medium heat. Add onion, capsicum, garlic and bacon. Cook for 5 minutes until onions becomes clear.
  • Move ingredients to the rim of the pan. Add tomatoes flat-side down into the middle of the pan. Add water, cover with a lid and steam for 15 minutes.
  • Remove lid. You should be able to remove the tomato skin easily with tongs or a fork. If not, steam for an additional 5 minutes. Once skins removed, mash tomato with a fork and mix into pan with other ingredients.
  • Using a ladle or spoon, make holes to crack eggs into. Once eggs are in the pan, cover with a lid for 5 minutes until egg whites are cooked through yolk is still runny.
  • Garnish with feta and enjoy with toasted sourdough bread directly from the pan.