Vegetarian

Shakshuka Eggs

Makes 4 servings

View Recipe

Shakshuka Eggs

Makes 4 servings

Imagine if your eggs took a holiday in the Mediterranean, basking in a simmering pool of tomatoes and spices. That's shakshuka for you, a dish where every bite is like a postcard from a flavor paradise, made so easily in our Griddler & Deep Pan.
  1. Shakshuka Eggs-1
  1. Shakshuka Eggs-1

Ingredients

  • 4 free - range eggs
  • 1 large red onion, halved & thinly sliced
  • 1  large red capsicum, halved, seeded & thinly sliced
  • 2  garlic cloves, finely chopped
  • 2 tbsp sweet paprika
  • 2 tbsp ground cumin
  • 1⁄2 tbsp ground coriander
  • 1⁄2 tbsp raw sugar
  • 1⁄2-1 tbsp dried chilli flakes
  • 800g diced tomatoes (2x cans)
  • 125ml water
  • Flaked salt & cracked pepper
  • Chopped parsley to serve

Preparation

  1. With the deep pan in place, turn the Griddler on and set to 200°C.
  2. Cook onion for 3 minutes or until soft. Add capsicum and garlic cook a further 5 minutes or until soft, stir occasionally. Stir in paprika, cumin, coriander, sugar and chilli flakes.
  3. Reduce heat to 80°C. Add the tomato and water stir to combine ingredients, cook until mixture thickens slightly (approx.15 minutes), stir occasionally. Season to taste. Use the back of a large spoon to make 4 large, evenly spaced indents in the tomato mixture. Crack an egg into each indent.
  4. Close lid and cook for 6-8minutes for sof tyolks or until cooked to your liking.
  5. Top with parsley and serve.

This recipe was prepared with

Cuisinart Deep Pan Griddler, , large

Cuisinart Deep Pan Griddler

A$269.00