Shakshuka Middle Eastern Egg Bake
Serves 3 people
15-20 mins cook
By Anchor Food Professionals
Ingredients
- 3 Tbsp Extra-Virgin Olive Oil
- 1 Large Onion, Halved And Thinly Sliced
- 400 ml Barker’s Sriracha Red Tomato Hot & Spicy Sauce
- 375 ml Chopped Tomatoes In Puree
- 3 Garlic Cloves, Thinly Sliced
- 1 tsp Ground Cumin
- 1 Tsp Sweet paprika
- 1/8 tsp Cayenne Pepper, Or To Taste
- 139 g Mainland Creamy Feta Cheese, Crumbled
- 6 Large Eggs
- to serve Anchor Greek Yoghurt For Serving
- to serve Chopped Coriander, For Serving
Method
- Heat oven to 190 degrees celsius. Heat oil in a large skillet over medium-low heat.
- Add onion & garlic & saute until very soft. Add Barker’s Professional Sriracha Red Tomato Hot & Spicy Sauce, chopped tomatoes and seasoning. Simmer until thickened. Stir in crumbed feta.
- Gently crack eggs into skillet over tomatoes. Season with salt & pepper. Transfer skillet to oven & bake until eggs are just set – 7 to 10 minutes. Stir some of the coriander into the yoghurt & sprinkle some on top of the eggs & serve.
