• 1 teaspoon olive oil
  • 1 red capsicum, finely chopped
  • 800g can diced tomatoes
  • 2 teaspoons dried chilli flakes
  • 4 eggs
  • 270g wholemeal Lebanese bread
  • 1/2 cup fresh flat-leaf parsley leaves


Step 1


Heat 1 teaspoon oil in a large non-stick frying pan over medium heat. Cook capsicum, stirring, for 5 minutes or until tender. Add tomatoes and chilli flakes and bring to a simmer. Cook, uncovered, for 10 minutes or until mixture slightly thickens.

Step 2

Season with pepper. Using the back of a wooden spoon, make 4 small, evenly spaced indentations in tomato mixture. Carefully crack an egg into each indentation. Cook, covered, for 5 minutes or until egg whites are cooked through and yolks are still soft.

Step 3

Meanwhile, preheat a grill on high. Grill bread for 1 minute each side or until lightly toasted.

Step 4

Sprinkle shakshuka with parsley and serve with bread.

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