Ingredients
- 2 tablespoons olive oil
- 1 red onion, thinly sliced
- 1 red capsicum, deseeded and sliced
- 1 carrot, grated
- 1 zucchini, grated
- 1 garlic clove, minced
- 1 red chilli, fresh long thinly sliced
- 2 teaspoon sweet paprika
- 2 teaspoons ground cumin
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried chilli flakes
- 400 grams diced tomatoes (can)
- 400 grams cannellini beans (can, drained and rinsed)
- 4 eggs
- 80 gram crumbled feta cheese (Persian)
- 1 cup rolled oats (Macro Organic ustabilised specified)
- 2 tablespoons coriander, chopped plus extra sprigs to garnish
- 1/4 teaspoon sumac
- Toasted sourdough, to serve
How to Make
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Step 1: Preheat oven to 200C.
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Step 2: Heat 1 tablespoon of the oil in an ovenproof non-stick frying pan over medium low heat and add onion, capsicum, carrot, zucchini and garlic and cook for 5 minutes or until soft and then stir in fresh chilli and spices and cook for 1 minute or until aromatic.
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Step 3: Add tomatoes, beans and 1/2 cup water and simmer for 10 minutes or until mixture thickens slightly.
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Step 4: Remove from heat and make 4 indents in the sauce and crack an egg into each.
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Step 5: Bake for 10 to 15 minutes or until eggs are cooked to your liking.
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Step 6: Meanwhile, heat remaining oil in a frying pan and add oats and cook, stirring, over medium heat until toasted and then add coriander and sumac and stir to coat.
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Step 7: Scatter oat topping over the shakshuka and garnish with crumbled feta and coriander sprigs and serve with toast.
We hope you enjoy this recipe!
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