Shakshuka
Shakshuka

Ingredients

Method

  • 2 tbsp olive oil
  • 2 red onions, chopped
  • 1 eggplant, chopped
  • 2 tbsp black mustard seeds
  • 2 tbsp cumin seeds
  • 1 tbsp caraway seeds
  • 1⁄4 tsp cayenne pepper
  • 1 red capsicum, chopped
  • 5 crushed garlic cloves
  • 2 red chillies, chopped
  • 6 large tomatoes, chopped
  • 1 bunch of parsley, chopped
  • 1 lemon, juice only
  • 2 x 400g tins of chopped tomatoes
  • 1 tsp sugar
  • 4 eggs
  • 120g chopped chorizo (optional)
  • 100g feta, crumbled
  • 2 tbsp pomegranate seeds
  • Salt and pepper
  • Heat the oil in a lidded frying pan. Add the eggplant and onion, and fry for 10 minutes to soften. Meanwhile, toast the spice seeds with the cayenne pepper in a small pan for 30 seconds, then pop them in a pestle and mortar and grind to a powder. Add these spices to the onion and eggplant, mix well, and cook for a couple of minutes.
  • Add the capsicum to the pan, and stir in the garlic, chillies, tomatoes, and half the parsley. Season well and squeeze in the lemon. Cook for a couple of minutes, then add the tomatoes and sugar. Cover with the lid, and simmer for about 30 minutes to thicken.
  • Before serving, make 4 hollows in the shakshuka and crack in the eggs. Cover, and allow the eggs to cook for a few minutes until done to your liking. Meanwhile, gently fry the chorizo chunks, and scatter all over the top to serve. Scatter with feta, pomegranate seeds, and enjoy with flatbreads. The ultimate brunch!
30 mins
4 serving
This recipe pairs perfectly with the Cinque Campi Lambrusco 2019 from Murray Darling, Australia.

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