baked egg recipe

This is not a traditional shakshuka, but my gosh it is tasty! This spicy beef and egg shakshuka is a brunch lovers dream! Easy to make ahead of time it&#039;s a great dish to share with friends and family on a lazy Sunday. Loaded with flavor, it will leave you wanting more!

Spicy Beef and Egg Shakshuka

chilli powder

paprika

onion salt

garlic granules

herbs

black pepper

beef ((400 grams))

plum tomatoes

red pepper

sugar

sea salt flakes

garlic (finely chopped)

red chilli (finely chopped)

beef stock ((500 milliliters))

tomato puree

parsley

mozerella ((100 grams))

eggs

spring onions (finely sliced)

olive oil

Pre-heat the oven to 180º.

Mix the spices and herbs for the beef in a small bowl.  Lay the minced beef on to a baking tray and separate the strands with your fingers.  Sprinkle over the spices and coat the beef well.

Cut the tomatoes in half and place on another baking tray, cut side up and sprinkle 1 tablespoon of caster sugar and salt over the top.  Rub a little olive oil onto the skin of the red pepper and add to the tray.

Place the tomatoes and spicy beef in to the oven for around 30 minutes, stirring the beef occasionally. When cooked, take out of the oven and leave to one side - leave the oven on. Once cool, de-seed the pepper and remove the skin.

In a frying pan, heat a glut of oil over a medium heat and add the chilli and garlic.  Cook for about 5 minutes, then add the tomatoes, pepper and any juices from the pan.  Cover with the stock and simmer for about 15mins, stirring occasionally.

Once the stock has reduced by half, stir in the beef, along with a handful of parsley and the tomato puree. Stir well and leave to cook for another 5 mins.

Using a spatula, even out the beef mixture so it covers the whole of the pan. Dot the gorgonzola around the pan, then sprinkle the mozzarella over the top. Carefully crack the eggs into the pan, try to not crack the yolk (like I did with a couple of them!).  Sprinkle over the spring onions and put in the oven for 15-20mins until the eggs are baked.

Sprinkle with some fresh parsley and serve to a hungry mob!

Traditional shakshuka gets an upgrade with curry spices and creamy coconut milk.

Coconut Curry Shakshuka

½ a large onion, diced

red bell pepper,

garlic clove, peeled and thinly sliced

curry powder

¾ teaspoon sweet paprika

ginger

red pepper flakes

fine sea salt

(18-ounce) jar diced tomatoes (I like Jovial brand)

cream coconut milk

cilantro or basil leaves,

lime wedges,

In a 10-inch non-reactive skillet with a lid (enamel or stainless steel), heat the olive oil over medium heat. Add the onion, bell pepper, and garlic and cook, stirring occasionally, until the vegetables are softened and beginning to caramelize, 8-10 minutes. Stir in the curry powder, paprika, ginger, and red pepper flakes and cook for 30 seconds. Add the salt, tomatoes, and coconut cream. Bring to a low simmer and cook, stirring occasionally, until thickened to a stew-like consistency, 10-20 minutes. Taste, adding more salt if you feel the dish needs it.

Remove the stew from the heat. Make 4 - 6 divots in the stew and crack an egg into each one. Cover the pan and return to a bare simmer. Cook until the eggs are gently set, 5-10 minutes. Serve the shakshuka topped with cilantro, a squeeze of lime juice, and plenty of bread on the side.

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Spicy Beef and Egg Shakshuka

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Spicy Beef and Egg Shakshuka

Coconut Curry Shakshuka

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