Shakshuka
Ingredients
3 tablespoons olive oil
1 onion, finely diced
2 red capsicums, finely diced
4 garlic cloves, thinly sliced
2 tablespoons tomato paste
1½ teaspoons ground cumin
1½ teaspoons smoked paprika
½ teaspoon chilli flakes
2 x 400g tins crushed tomatoes
1 teaspoon salt
½ teaspoon black pepper
4 eggs
100g feta, crumbled
⅓ cup fresh flat-leaf parsley, roughly chopped
Crusty bread, to serve
Method
1. Preheat the pan
Place the MAKO Black Steel Pan over medium heat and allow it to preheat for 2 to 3 minutes. Add the olive oil and swirl to coat the base of the pan.
2. Soften the onion and capsicum
Add the onion and capsicum. Cook, stirring occasionally, for 8 to 10 minutes, or until softened and starting to caramelise around the edges.
3. Add the garlic and spices
Add the garlic, tomato paste, cumin, smoked paprika and chilli flakes. Stir constantly for 1 to 2 minutes, or until fragrant and the tomato paste has darkened slightly.
4. Build the tomato sauce
Pour in the crushed tomatoes, then season with salt and black pepper. Stir to combine, then reduce the heat to medium-low. Simmer for 12 to 15 minutes, stirring occasionally, until the sauce has thickened and deepened in colour.
5. Add the eggs
Use the back of a spoon to make 4 small wells in the sauce. Crack an egg into each well. Cover the pan loosely with a lid or foil and cook for 5 to 7 minutes, or until the egg whites are just set and the yolks are still soft.
6. Finish and serve
Remove the pan from the heat. Scatter over the crumbled feta and parsley. Serve straight from the pan with crusty bread.