Shakshuka with Oregano Toast

Sometimes I wonder what we all did before the likes of Yotam Ottolenghi introduced us to the delights of Middle Eastern cuisine. This baked eggs dish works just as well for dinner as it does for breakfast and is a pure joy to eat! It is also incredibly cheap and easy to make that it is no surprise it remains as one of the worlds most popular foods. In fact, I am sure there are students out there wondering why on earth Delia didn’t introduce this low-cost, super-fast dish back in the 80s when her recipes were geared towards simple and easy, so that their parents could hand this one down. This is a recipe for everyone from a quick and easy working meal after work, the late night supper to the lazy brunch on a precious Sunday morning. It is so versatile and in my opinion should be in everyones recipe book!

I prefer to eat this for a relaxing brunch at the weekend. I always find the weekends really special and time to properly relax after the hectic week and enjoying a nice breakfast is the perfect way to do that. I season the tomato sauce with one of my favourite spices, Za’atar, that is crucial to any Middle Eastern dish and serve with some Oregano Toast to scoop up those delicious runny eggs.

Shakshuka with Oregano Toast

 

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Prep time

5 mins

Cook time

20 mins

Total time

25 mins

 

Serves: 2-4

Ingredients

• 2 400g tin chopped tomatoes
• 1 red chilli (finely sliced)
• Small bunch fresh parsley (finely chopped)
• Small bunch coriander (finely chopped)
• 1 tbsp tomato puree
• 1 tsp smoked paprika
• 1 tsp cumin
• 1 tsp za'atar
• 4 slices bread
• 1 tsp dried oregano
• Butter
• Olive oil
• Salt/ Pepper
• 1 large onion (peeled and finely sliced)
• 1 red pepper (core removed and sliced)
• 1 green pepper (core removed and sliced)
• 3 cloves garlic (peeled and crushed)
• 4 eggs

Instructions

1. Heat a dash of olive oil in a large frying pan and cook the onions and peppers on a gentle heat for around 5 mins or until the onions are soft and golden. Add the garlic and chillies and then stir in the tomato puree. Add the cumin, paprika and za'atar and pour in the tinned tomatoes. Stir until all ingredients are well combined and cook on a gentle heat for around 7 mins, until the sauce is thickened.
2. Stir in half of the fresh parsley and coriander and season the sauce with a little salt and pepper. Crack the eggs into the sauce and then place a lid on the pan. Cook for around 4-5 mins until the eggs are cooked through but still runny.
3. In the meantime add a slice of butter onto each piece of bread. Sprinkle some dried oregano on top and place under a hot grill for 2-3 mins until golden and toasted.
4. Take the pan off the heat and sprinkle the rest of the fresh herbs on top. Serve immediately with the toast on the side.

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