This is a traditional Israeli dish and if you have never had it before it really is worth trying. There are many different versions of this dish available, this is mine and it’s one of my favourite breakfasts!

The rich tomato flavours and fresh herbs makes for a hearty breakfast that will keep you going all day. Nourishing, sustaining and delicious, what’s not to love about Shakshuka!

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Ingredients

1tsp cumin seeds
60mL olive oil
3 onions (peeled and sliced)
2 red capsicums (sliced)
2 yellow capsicums (sliced)
1 litre tomato passata (or crushed tomatoes)
1 bay leaf
4 sprigs thyme
4 eggs
1 bunch coriander

* Serves two

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Method

Dry roast cumin seeds in a skillet on medium heat for a minute, then add olive oil and the sliced onions. Season with salt and pepper, cooking gently for 5 minutes.

Add capsicums and cook another 5 minutes.

Add passata, bay leaf and thyme, season again with salt and pepper. Simmer for 30 minutes.

Make 4 small holes in the sauce and crack an egg into each. Season each egg with salt and pepper. Cover with a lid and cook very gently until eggs have just set.

Remove pan from heat. Scatter chopped coriander on top and serve.