An easy and delicious Middle Eastern tomato and egg dish by Kirsten Bradley from Milkwood – Real skills for down-to-earth living.
1 onion, finely diced
4 garlic cloves, crushed
Large pinch of cumin seeds
1 litre tomato passata or 1kg tomatoes, chopped
1 red capsicum, sliced
1 heaped teaspoon paprika
2 handfuls of herbs, chopped (basil, oregano, or whatever you have)
2 tablespoons crumbled fetta cheese
Salt and pepper to taste
4 fresh eggs
Take a cast iron or other heavy frying pan and fry the onion in a slosh of olive oil for 5 minutes. Add the crushed garlic and cumin seeds and fry for a few more minutes. Stir in the passata or chopped tomatoes, capsicum and paprika. Simmer until the tomatoes and capsicum are tender and the mixture has thickened a bit.
Sprinkle the chopped herbs and crumble the fetta over the tomato mixture and season to taste. Make four small holes in the surface – this will help the eggs stay put. Carefully crack an egg into each hole. Cover the pan and simmer over low heat for 5-10 minutes or until the eggs are cooked to your liking.
Spoon the shakshouka onto serving plates and eat with some crusty bread spread with lashings of butter, and a green salad.
This recipe is by Kirsten Bradley from the book Milkwood – Real skills for down-to-earth living published by Murdoch Books RRP $45.
Available at all good bookstores including locally at Megalong Books Leura and The Little Lost Bookstore Ha’penny Lane Katoomba.