When it comes to all things breakfast/brunch, Shakshuka is the new black. Everyone is doing it, and you should totally follow suit.
I thought it was something I could only make in a skillet, turns out I’m wrong, but I only wanted to make it in a skillet for pure aesthetic reasons only. You can make it in any ovenproof dish but there is something extra special about bringing it to the table in a skillet.
I used Michelle Bridge’s recipe which doesn’t involve putting the skillet in the oven, but you could instead of leaving it on the stove to cook through. Any form of baked eggs recipe would suit this cooking vessel a treat as you can fry off what you need to on the stove, crack in your eggs and whack it into the oven.
It’s a really tasty, healthy dish for breakfast and is soon becoming a regular at my house at any hour of the day, not just breakfast.
Don’t forget to enter the competition to win a $50 with Grand Cucina, to buy a skillet or anything of your desire!
4 large ripe tomatoes or 410g can chopped tomatoes
1 tbsp olive oil
1/4 brown onion, diced
1 small jalapeño chilli, sliced
1/2 small green capsicum
1 tsp paprika
1 tsp ground cumin
salt and pepper, to taste
2 free-range eggs
1 tbsp flat-leaf parsley, finely chopped
1. If using fresh tomatoes, blanch them for 3 minutes, then peel, seed and chop them, and set aside.
2. Over a medium flame, heat oil in skillet, add onion and cook until transparent.
3. Add chilli and green capsicum, and cook for 4 minutes.
4. Add tomatoes, paprika and cumin, and cook for 5 minutes, allowing mixture to reduce.
5. Add salt and pepper to taste.
6. Make 2 small depressions in mixture and crack eggs into them.
7. Cover and cook until eggs are done.
8. Sprinkle over parsley and serve in skillet.