Baked eggs is such a simple dish but so satisfying. If you keep the yolks runny and have a few slices of bread handy to mop up the sauces, nothing is better.
Shaksuka is sometimes served as a brunch or lunch dish but in Israel, it’s a breakfast dish. It’s usually served in a skillet with the eggs, sunny side up, resting on a tangy tomato and red pepper sauce. You can spice up the sauce as you like.
Try this. It makes for a zingy wake up in the morning.
Shaksuka Baked Eggs
- 2 tbsp olive oil
- 1 clove of garlic sliced
- 1 red pepper sliced
- 1 onion sliced
- 200 g carton passata
- 2 tsp harissa paste
- 4 large British Lion eggs
- ⦁ 75g feta cheese crumbled
- ⦁ 1 tbsp parsley chopped
- ⦁ Pitta bread warmed, to serve
- For the dressing
- ½ tbsp preserved lemon paste
- 1 clove of garlic crushed
- 1 tbsp olive oil
- 1 tbsp tahini
- Juice ½ lemon
- 1/2 tsp ras el hanout spice mix or paste
- Heat oven to Mark 4/180C/160C fan. Heat oil in a large ovenproof frying pan, add garlic and cook until golden.
- Add onion and pepper and cook for five minutes until soft. Stir in harissa paste and cook for a minute then add passata and bring to the boil. Season to taste and reduce to a low heat.
- Make four holes in the mixture with a wooden spoon and crack in the eggs, then cook until the whites start to turn white. Add the feta and then bake in the oven for five minutes, until the eggs are cooked but still runny.
- Meanwhile, whisk all dressing ingredients together. Drizzle over the eggs and scatter with parsley. Serve with pitta bread.