Shakshuka Style Eggs Recipe

Feeds 4-6

Ingredients

• Glug of olive oil
• 1 red onion, roughly chopped
• 2 cloves garlic, roughly chopped and crushed
• 1 red chilli, finely sliced
• Small handful of resh oregano, finely sliced
• 2 tsp smoked paprika
• 1 tsp ground cumin
• Generous sprinkle of rock salt and black and white pepper
• 2 x 400g cans cherry tomatoes
• Handful of fresh cherry tomatoes, roughly chopped
• 300g fresh spinach, thoroughly washed
• 4-6 eggs (allow one per serving)

For the crispy shallots

• 1 banana shallot, finely sliced into rings
• Glug of olive oil

To serve

• 4-6 flour tortilla (allow one per person)
• Handful of coriander, roughly chopped
• Handful of parsley, roughly chopped
• 2 large spring onions, roughly chopped
• 150g feta, crumbled

Method

1. Add a glug of olive oil to a large skillet or frying pan then add the onion, garlic and chilli followed by the fresh oregano, smoked paprika, ground cumin and seasoning. Cook for a minute or two on a medium heat until the onions soften.

2. Add in the tinned cherry tomatoes, followed by the fresh chopped cherry tomatoes and 300ml water. Increase the heat and let this cook for 5-10 minutes.

3. Add in the spinach and allow to wilt, cooking for a further 2-3 minutes. Check the seasoning and spice and adjust if necessary.

4. Then add the eggs allowing one per serving and cover with a lid or foil for 2-3 minutes until the white of the egg is cooked.

5. For the crispy shallot topping, finely slice into rings then add to a pan with a dash of oil, cook until golden and crisp. Transfer to paper towel to take off any excess oil and put to one side until you’re ready to serve.

6. Prepare the fresh herbs and spring onions so you’re set to garnish as soon as the eggs are cooked.

7. Serve by adding a large spoonful of the shakshuka, including the egg on top of a flour tortilla, followed by a sprinkle of crumbled feta, coriander, parsley, spring onion and lastly add the crispy shallots.