Project Description
Baked Fetta, Egg, Spinach and Tomato Shakshuka
- Serves 2
- Preparation time: 20 minutes
- Cooking time: 30 minutes
An easy breakfast dish with eggs, spiced tomato sauce and tangy crumbled fetta. Perfect for those bright mornings.
Ingredients:
- 100g Lemnos Traditional Fetta, crumbled
- 1 brown onion, finely diced
- 1 tbsp extra virgin olive oil
- 2 garlic cloves, crushed
- ½ red capsicum, deseeded and sliced
- 1 small red chilli, deseeded and chopped (optional)
- 1 tsp dark brown sugar
- 400g crushed tomatoes
- 2 handfuls baby spinach leaves, washed
- 2 tbsps fresh basil leaves
- 2 tsps smoked Spanish paprika
- sea salt and freshly ground black pepper
- 4 large eggs
to serve:
- 2 tbsps flat leaved parsley, chopped (optional)
- 1 tbsp dukkah (north African spice and nut mix, optional)
- Turkish bread, toasted
Method:
- Preheat oven to 180o
- Heat oil in a large frying pan over medium heat. Add the diced onion, capsicums and fresh chilli if you’re using it. Cook gently, stirring occasionally for 4-5 minutes or until ingredients begin to soften.
- Add garlic, paprika and herbs. Cook for another minute or until fragrant.
- Add crushed tomatoes and brown sugar. Bring to a simmer and cook for 10 minutes or until flavours combine and the sauce slightly thickens. Add salt and pepper to taste.
- Wilt spinach in a pan with boiling water. Drain immediately and squeeze out any excess moisture.
- Transfer tomato and spinach to an ovenproof serving dish or small frying pan about 22 cm across.
- Make deep wells in the mixture and carefully crack the eggs into the center of each well.
- Sprinkle generously with crumbled fetta.
- Bake for 12 minutes or until egg whites are cooked and yolks are still slightly runny. Serve scattered with dukkah, parsley and toasted Turkish bread for dipping.
Tip: Simplify the process by cracking eggs into a small bowl and then sliding into wells one at a time.
