SHAKSHUKA

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PREP TIME 10 minutes
COOK TIME 20-25 minutes
SERVES 4

INGREDIENTS

1 jalapeño, sliced

2 large vine-ripened tomatoes, diced

3 garlic cloves, chopped

4 large eggs

1 jar Pukara chilli and tomato pasta sauce

1/2 bunch parsley leaves, torn

3 tbsp olive oil

4 slices sourdough bread, toasted

1 tbsp paprika

METHOD

Step 1 

In a large ovenproof pan, heat the olive oil over medium heat. Sauté the garlic until fragrant, then stir in the pasta sauce and sliced jalapeño. Let it simmer for 2-3 minutes. Create small wells in the sauce and crack in the eggs. Place the pan in the oven at 180°C and bake until the eggs reach your preferred doneness.

Step 2

Meanwhile, combine the diced tomatoes and parsley in a bowl to make a fresh, vibrant salsa.

Step 3

Once the shakshuka is ready, rub the toasted sourdough with a clove of garlic. Serve the pan of shakshuka with the fresh salsa spooned on top and the garlic-rubbed sourdough on the side for dipping.

Enjoy the rich, spicy flavours of this comforting classic!