This recipe is based on the deliciously spiced Middle Eastern dish shakshuka. This dish is a fantastic way to start the day, with a little rye bread to soak up all of the juices. It’s also a nice and easy mid week dinner option as well.
- Begin by pre-heating your oven to 180 degrees Celsius. You’ll be cooking off the eggs in the oven at the end, so best to get this going before you fry up the other ingredients.
- In a medium sized fry pan on high heat, add a little olive oil and fry off the onion and bacon for 3 minutes or until translucent and golden.
- Add all of the dry spices and fry for 30 seconds. Add the capsicum, tomatoes and water, cook for 5 minutes until the tomato breaks down and the capsicum begins to soften.
- Add the harissa, vinegar and salt and turn the heat down, letting it simmer for 8-10 minutes or until the sauce has thickened.
- Turn off the heat, add a handful of spinach and stir through until it’s wilted. If you don’t have individual ramekins simply break the eggs directly into the metal handled fry pan with the tomato sauce.
- If you do, spoon the tomato mixture between the two dishes and crack an egg gently on top of the mixture.
- Crumble the fetta on top of the eggs.
- Place in the oven for 10 minutes, I like my egg a little runny so keep an eye on them to get them just how you like.
- Serve with crusty bread for brunch or breakfast, and of course a coffee. For a quick mid week meal serve with dressed rocket leaves.
Extract taken from Lush Loves by Gemma Lush.
Photography by Phu Tang.