Ingredients
- 5 Tbsp olive oil
- 2 brown onion, finely diced
- 2 red capsicum, finely diced
- 6 garlic cloves, mined
- 4 tsp paprika
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1/2 tsp chili flakes
- 2x 800g tin chopped tomatoes
- 2x 800g tin chickpeas
- 4 cups spinach
- 4 eggs
- Salt and pepper, to taste
- Flat leaf parsley, to garnish
Method
Step 1
Add olive oil to a small deep fry pan with a fitted lid or a cast-iron shallow casserole over a medium heat.Step 2
Sauté onions and capsicum for about 15 minutes.Step 3
Add garlic and spices and sauté for a minute or so until fragrant.Step 4
Add tinned tomatoes and salt and pepper. Bring to a boil then reduce to a low heat. Cover and simmer for 15 minutes. In the last 5 minutes, mix in the chickpeas and spinach.Step 5
Make four wells in the sauce and crack in the eggs. Cover with the lid and let cook for 8-10 minutes, or until cooked to your liking.Step 6
Serve shakshuka in the pan it’s cooked in. It’s great enjoyed as is, but a crusty piece of bread is always welcomed to mop up the sauce. To brighten, I like a handful of chopped flat-leaf parsley overtop.