Name: Garden Shakshuka
Prep time: 10 min
Cook time: 30 min
Yield: 4 servings
Ingredients: 6 eggs; 400g fresh or tinned tomatoes, crushed; 2 capsicums, diced; 1 large onion, diced; 4 cloves garlic, sliced; 2 tsp cumin; 1 tsp smoked paprika; 1/2 tsp coriander; 1/4 tsp cayenne; 3 tbsp olive oil; 100g feta, crumbled; to serve fresh coriander or parsley; to serve crusty bread or flatbread

Servings

⏱ 10 Prep

🔥 30 Cook

🥕 Ingredients

6 eggs
400g fresh or tinned tomatoes, crushed
2 capsicums, diced
1 large onion, diced
4 cloves garlic, sliced
2 tsp cumin
1 tsp smoked paprika
1/2 tsp coriander
1/4 tsp cayenne
3 tbsp olive oil
100g feta, crumbled
to serve fresh coriander or parsley
to serve crusty bread or flatbread

👩‍🍳 Method

Heat olive oil in a wide frying pan or cast iron skillet over medium heat. Cook onion and capsicum 10 minutes until soft and slightly caramelised.

Add garlic and all spices. Cook 2 minutes, stirring constantly.

Add tomatoes and simmer 15 minutes until sauce is thick and rich. Season generously.

Make 6 wells in the sauce with the back of a spoon. Crack an egg into each well.

Cover the pan and cook 5–8 minutes until whites are set but yolks are still runny. Scatter over feta and herbs. Serve immediately from the pan with bread.

💡 Chef's Notes

The spiced tomato base is a vehicle for the garden. Add silverbeet, zucchini, eggplant — it welcomes almost everything.