How to make perfect baked eggs: Shakshuka

This meal is perfect for those belated breakfasts, lazy lunches or desperate dinners as it takes less than 15 minutes to cook.

Perfect for something that you need in a hurry.

The Shakshuka is a traditional Middle Eastern dish served in a pan, surrounded by a warm tomato reduction and filled with themed herbs and spices.

What you’ll need

• cast iron skillet (or oven -proof pan) 
• wooden spatula
• tea towel

Ingredients

• 2 teaspoons olive oil
• ¼ red onion, finely sliced
• ¼ red capsicum, finely sliced
• 1 clove garlic, crushed
• ¼ teaspoon ground cumin
• ¼ teaspoon smoked paprika
• 2 teaspoon tomato paste
• ½ cup diced tomatoes
• 1 teaspoon sugar
• salt and pepper, to taste
• 2 eggs
• finely chopped parsley, to garnish

Method

1. Preheat the oven to 200ºC (180ºC fan forced).
2. Heat the olive oil in a cast iron skillet over a medium-high heat. Add the onion and capsicum and cook stirring for 2 minutes or until soft. Add the garlic and spices cook stirring for 1 minute or until fragrant. Add the tomato paste and cook stirring for a further 30 seconds. 
3. Add the diced tomatoes and cook for 2-3 minutes or until mixture begins to thicken and cook down. Add sugar. Cook for a further couple of minutes. 
4. Make two wells in the mixture and crack an egg into each well. 
5. Transfer the skillet to the oven and cook for 6 minutes, or until eggs are set. 
6. Remove from oven and sprinkle with parsley. 

Recipe courtesy of Nine Kitchen.