Preparation time is 5minutes
Cook time is 30minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
18 Ingredients
Number of servings
4
- 1 red capsicum, deseeded, sliced
- 1 carrot, grated
- 2tablespoons coriander, chopped (plus extra sprigs to garnish)
- 1 red onion, thinly sliced
- 1 zucchini, grated
- 400grams can cannellini beans, drained, rinsed
- 1/4teaspoons dried chilli flakes
- 2teaspoons ground cumin
- 2teaspoons sweet paprika
- 1/4teaspoons sumac
- 1 cup unstabilised rolled oats
- sourdough, toasted (to serve)
- 400grams can diced tomatoes
- 80grams persian feta, crumbled
- 2tablespoons olive oil
- 4 eggs
- 1 garlic clove, crushed
- 1 long fresh red chilli, thinly sliced
Method
Step 1 of 5
Preheat oven to 200°C.
Step 2 of 5
Heat 1 tbs of the oil in an ovenproof non-stick frying pan over medium-low heat. Add onion, capsicum, carrot, zucchini and garlic and cook for 5 minutes or until soft. Stir in fresh chilli and spices and cook for 1 minute or until aromatic.
Step 3 of 5
Add tomatoes, beans and 1/2 cup water. Simmer for 10 minutes or until mixture thickens slightly. Remove from heat. Make 4 indents in the sauce and crack an egg into each.
Step 4 of 5
Bake for 10-15 minutes or until eggs are cooked to your liking.
Step 5 of 5
Meanwhile, heat remaining oil in a frying pan. Add oats and cook, stirring, over medium heat until toasted. Add coriander and sumac and stir to coat. Scatter oat topping over shakshuka and garnish with crumbled feta and coriander sprigs. Serve with toast.
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