Serves 4 / active time: 30 minutes
Ingredients
2 tablespoons extra-virgin olive oil
1 onion, chopped
2 green capsicums, stemmed, seeded and chopped
2 garlic cloves, minced
2 tablespoons nduja*
1 teaspoon ground coriander
1 teaspoon sweet paprika
½ teaspoon ground cumin
1 teaspoon turmeric
pinch of red pepper flakes
2 tablespoons tomato paste
4 ripe tomatoes, chopped
salt and pepper, to taste
6 eggs
1 cup crumbled feta
¼ cup chopped fresh parsley, for garnish
¼ cup chopped fresh mint, for garnish
*Nduja is a spicy salami spread available at specialty food stores.
Method
Place the olive oil in a large cast-iron skillet and warm it over medium heat. Add the onion and cook, stirring occasionally, until it has softened, about 5 minutes. Add the capsicums and cook, stirring occasionally, until they have softened, about 5 minutes.
Add the garlic, nduja, coriander, paprika, cumin, turmeric, red pepper flakes, and tomato paste and cook, stirring continually, for 1 minute. Add the tomatoes and bring the mixture to a boil. Reduce the heat, cover the pan, and simmer for 15 minutes.
Remove the cover and cook until the shakshuka has reduced slightly, about 5 minutes.
Season the shakshuka with salt and pepper. Using the back of a wooden spoon, make six wells in the mixture. Crack an egg into each well and sprinkle the feta over the dish.
Reduce the heat to a simmer, cover the pan, and cook until the egg whites are set, 6 to 8 minutes.
Remove the pan from heat, garnish with the parsley and mint, and enjoy.
Extracted with permission from The Blue Kitchen – 100+ Recipes From The Happiest, Healthiest Corners Of The World, by Cider Mill Press, RRP $50. Published by HarperCollins NZ.
