Shakshuka with misc. leaves

 Photo by Savannah van der Niet

Photo by Savannah van der Niet

Shakshuka is the king of baked eggs. These are probably not as good as any you'll get at a fancy brunch place but definitely worth making yourself. 

If you're making this for more than 10 people, you may need two fry pans/ baking trays to fit all the eggs in.

Serves 12 - 15

Ingredients:
2 small capsicums, thinly sliced
1 punnet of cherry tomatoes
handful of thyme

2 Onions, thinly sliced
1 1/2 tablespoons cumin
1 cup chopped parsley
1 cup chopped coriander

800g chopped tomatoes (tinned)
Pinch of saffron/ a few saffron threads
3 bay leaves
1 Tablespoon cayenne pepper
1 tablespoon sugar
1 Lemon
15 eggs
Misc Leaves (Used beetroot leaves, radicchio, snowpea shoots, and rocket)

Preheat the oven to 180 degrees and roast the capsicum, cherry tomatoes and thyme for 15 minutes.

In a fry pan that you can also put in the oven (with a metal handle, but if you don't have one of these you can transfer the sauce into a baking tray before you bake the eggs) fry the onions with a splash of olive oil until they go soft but not brown. Add the spices and fry for 1 minute. Add the tomatoes, bay leaves, sugar, and capsicum and cherry tomato mixture and bring to a fast simmer. Turn the heat down and leave to simmer slowly for 15 minutes. Finish with the herbs. You can make the sauce a few days in advance, or add the eggs straight away and serve.

 If you're transfering the mixture into a baking tray, do it now. Otherwise crack the eggs into the hot sauce. Put the saucepan into the oven and bake for 5-10 minutes or until the eggs are cooked through. To finish, toss the leaves in a hot pan with some salt for a couple of minutes until slightly soft, then lay on the shakshuka. Serve with any kind of bread, but the sweet and soft Israeli challah is traditional and delicious. 

 Photo by Savannah van der Niet

Photo by Savannah van der Niet