Shakshuka

Shakshuka

By
From
Roasting Tray Magic
Serves
4-6
Cooking time
70 mins
Photographer
Faith Mason

This version of the now famous North African dish is super easy as it completely cooks itself in the oven, allowing you to get on with important stuff like reading the weekend papers.

Ingredients

Quantity Ingredient
1 large red onion, halved and thickly sliced, layers separated
2 large red peppers, sliced
2 tablespoons olive oil
200g chorizo, cut into 2-cm cubes
2 x 400g cans chopped tomatoes
3 garlic cloves, crushed
2 teaspoons hot paprika
2 teaspoons ground cumin
1 heaped tablespoon rose harissa paste
4-6 large eggs
200g feta cheese, crumbled
handful coriander leaves, roughly chopped
handful tender stems, roughly chopped

Method

  1. Preheat the oven to 200°C.
  2. Place all the ingredients, except the eggs, feta and coriander, in a 30 x 20 x 5-cm roasting tray. Add 150ml water and stir well so all the ingredients are combined. Bake for 45 minutes, stirring frequently and adding a splash more water towards the end of cooking if needed to prevent the sauce becoming too thick.
  3. Make indentations in the sauce with a spoon and crack in the eggs. Bake for about 10 minutes more, but watch the eggs carefully so the yolks don’t overcook: the yolks need to be gooey. Sprinkle over the feta and coriander and serve immediately.
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