eggs shakshuka style

I love a one pan dish, and these eggs shakshuka style don’t disappoint. Its the easy one pan dish that you can whip up in no time.Great on its own, or served with toasted sourdough.

There is a reason these eggs are so popular,they are quick, easy and tasty,try adding your own favourites to the tomato mixture, such as mixed herbs, ground coriander, spices, soft cheese such as ricotta or goats cheese. These eggs are also gluten free when you skip the toast or add your favourite gluten free bread. I like my eggs a little runny, but if you prefer them to be cooked a little more, simply leave on the low heat till cooked to your liking.

Cook these eggs in small shallow ceramic individual  dishes. Prepare up to the tomato stage on the stove and transfer the tomato, bacon and mushrooms into 2 oven proof dishes, make a well in the centre and crack an egg into each hole. Cook in a preheated oven at 180c for 10-12 minutes, or till cooked to your liking.  Try a little parmesan  cheese grated over the top to serve.

eggs shuskhuka

recipe, styling and snap by Sydney Food Stylist Jane Collins 

shakshuka style

prep time 10 minutes

cooking time 25 minutes

serves 4

 

2 Tbsp olive oil

4 rashers bacon, cut in half

100g small whole  mushrooms

1 small onion, finely chopped

1 clove garlic finely chopped

1x 400g can chopped tomatoes

1 tsp chilli powder

1 tsp  ground paprika

4 eggs

100g spinach leaves

2 green shallots ( the long green ones ), chopped

 

1 Heat oil in a large frypan to medium high heat, add bacon and mushrooms, and cook for 4-5 minutes turning often till golden brown.  Remove from pan and set aside on a plate, keep warm. Add onion and garlic and cook, stirring for 2-3 minutes till softened. Add tomatoes,  1/4 cup water chilli and paprika and stir to combine. Cook for 4-5 minutes till slightly thickened. Return mushrooms and bacon to the pan, and distribute evenly among the pan.

2 Make 4 holes in the tomato sauce, making sure that there is a piece or two of bacon and a couple of mushrooms in the same area. Crack each egg into a small bowl then tip into the holes. Reduce heat to low and cook for 7-8 minutes with a lid on till cooked through to your liking.

3 In the  last 2 minutes add spinach to the pan and cover the lid, allow to wilt. Sprinkle with shallots, season with sea salt & cracked pepper.  Serve with toast or on its own.

 

sizzle tip-  add more spice to this dish but adding fresh chillies to the tomato mixture.

sizzle sub– add some soft goats cheese to the mixture in the last two minutes with the spinach to gently heat through.

 

 

 

 

 

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