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Harissa & feta shakshuka
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1 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, crushed
1 red pepper, finely diced
1 tbsp tomato purée
1½ tsp ruby rose harissa paste
1 tsp sea salt
1 tsp ground cumin
1 tsp ground paprika
400g can cherry tomatoes
4 British Blacktail Free Range Large Eggs
Coriander, chopped to serve
1. Preheat the oven to 200ºC, gas mark 6. Heat the olive
oil in a large, ovenproof frying pan and add the onion. Fry over a medium heat for 5 minutes, until softened, then add the garlic and pepper and cook for a further 5 minutes.
2. Stir in the tomato purée, harissa, salt and spices. Fry for 1 minute until the vegetables are well coated, then add the tomatoes and half a can (200ml) of water (swill it around to catch all the tomato juice).
3. Simmer for 10 minutes until thickened slightly. You should be able to push the sauce to one side and not have liquid rushing back into the gap.
4. Make 4 small indentations in the sauce and add the eggs one at a time. Put the frying pan into the oven for 6-8 minutes, or until the egg whites have just set. Remove from the oven (being extra careful as the handle will be hot) and sprinkle liberally with the feta and coriander. Delicious served with buttered sourdough toast for dipping.
Martha’s tip If you have a lidded saucepan or sauté pan, you can also cook this on the hob, covering the pan instead of putting it in the oven.
Typical values per serving: