• Serves: 2
  • Prep Time: 10 minutes
  • Cooking Time: 20-30 minutes
  • Difficulty: easy

As part of our Zanussi Easy Week, we’’ve shared 7 simple but tasty recipes, one for every day. If you missed the previous recipe, you can see it here and if you want a sneak peak at the next one, it’’s here.

This is my take on a classic Middle Eastern dish, shakshuka. It features a rich, thick, tangy sweet tomato sauce full of soft onions and peppers, spiced with harissa (a Moroccan chilli paste) and paprika, and freshened up with oh-so-healthy kale. This is the perfect hearty brunch for mid-morning to keep hungry stomachs satisfied until dinner time.

Make little wells in the sauce with a spoon, and crack in some eggs – they bake in the heat of the sauce, until the whole lot is begging to be scooped up with some crusty bread and devoured.

 

here's what you'll need...

  • 2 tbsp olive or rapeseed oil
  • 1 red onion
  • 3 peppers
  • 1 tsp harissa paste
  • 1 tsp tomato puree
  • 4 cloves garlic, crushed
  • 1 red chilli
  • ½ tsp smoked paprika
  • 100g kale
  • 400g tin chopped tomatoes
  • 1 tsp salt
  • Freshly ground black pepper
  • 4-6 eggs (depending on how hungry you are!)
  • 2 tbsp fresh coriander, finely chopped
  • Lime and paprika salt, to serve (optional)
  • Crusty bread, to serve

baked eggs ingredients

 

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here's how it's done...

  • 1

    Finely slice the onion and dice the peppers into 1cm pieces.

    baked eggs step 1

  • 2

    Heat the oil in a large non-stick frying pan and sauté the onion and peppers for around five minutes over a high heat until softened. Finely chop the chilli. Add the harissa, tomato puree, garlic, chilli and paprika, then cook for another five minutes or so until everything is soft.

    baked eggs step 2

  • 3

    Add the kale and cook for another minute, then add the tomatoes, salt, and a generous grinding of pepper.

    baked eggs step 3

  • 4

    Simmer for around 10 minutes until you have a thick sauce.

    baked eggs step 4

  • 5

    Make wells in the sauce with a spoon and crack in the eggs. Simmer for another 8-10 minutes or until the eggs are mostly set (the white and yolk on top will still look a bit runny, but this is fine as the underside will be cooked).

    baked eggs step 5

  • 6

    Scatter with the coriander and the lime and paprika salt, if using, then leave to rest for a couple of minutes before serving with crusty bread.

    baked eggs post image 3

    This would also make an excellent alternative vegetarian main course for a sunday lunch. It’’s easy to cook, but special enough to elicit admiration at the table. It’’s rich and spicy, sweet and satisfying, and a delightfully bolstering combination of flavours for both brunch and lunch.

 

By Elly McCausland on 16.04.14

Guest Contributor

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