One of the Well and Good team stumbled onto a colourful, tasty recipe for Shakshuka in a recent Woolworths Fresh Magazine and had to give it a try. This dish is very popular in Israel but is now starting to spread to cafes around the world. It’s a spicy, tomato based egg dish which goes amazingly well with a thick, crusty hunk of toast. This recipe uses Harissa paste, however, you could simply add paprika for a bit of extra spice.
2 tbs olive oil
1 brown onion, diced
2 garlic cloves, crushed
200g cup mushrooms, sliced
1 red capsicum, deseeded, diced
2 tsp harissa paste
2 tsp ground cumin
800g can diced tomatoes
½ cup Greek yoghurt
1/3 cup coriander sprigs, roughly chopped
200g feta cheese roughly broken into pieces (optional)
1. Bake gluten free bread using our Crusty Bread Mix.
2. Heat oil in a deep frying pan over medium-high heat. Add onion, garlic, mushrooms and capsicum. Cook, stirring often, until softened and golden. Stir in harissa and cumin.
3. Add tomato and season then bring to the boil. Cook for 5 minutes or until slightly thickened. Using a large spoon, make four indents in tomato mixture and break an egg into each. Cook for 15 minutes or until egg whites are cooked. Top with strained yoghurt, coriander and, if you choose, feta. Season and serve with buttered toast.