30 Minute Breakfast MEAL PREP | Shakshuka

By Chef Jack Ovens · 30 min

Ingredients

Instructions

1. Heat a large pan over medium-high heat. Add the oil, onion and capsicum and sauté, stirring often, for 4 minutes, until the onion looks translucent.
2. Add the garlic and chopped coriander roots and stems, and cook while stirring for 1 minute, until fragrant.
3. Add the cumin, paprika and chilli flakes and cook for 1 minute, until the spices are well toasted.
4. Add the tomatoes and stock and season to taste. Bring to a boil, reduce the heat to low and cook for 15 minutes, until reduced.
5. Portion the tomato sauce into 5 x 750 ml containers and cool before sealing. Refrigerate or freeze until ready to eat.
6. When ready to serve, reheat the sauce and make two indentations in it.
7. Bring a saucepan of water to a boil and add the white vinegar. Add the eggs and poach for 2½ minutes.
8. Remove the eggs and place them briefly in a bowl of ice water to stop the cooking, then nestle them into the warm sauce.
9. Garnish with coriander or flat-leaf parsley, Persian feta and cracked black pepper.

Summarized from Chef Jack Ovens's video. Watch it for the details.

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