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
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
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.