• Cook Time: 55 min
  • Persons: 4
  • Difficulty: medium

  • Ingredients
  • 1 teaspoon olive oil
  • 1 red capsicum, finely chopped
  • 800g can diced tomatoes
  • 2 teaspoons dried chilli flakes
  • 4 eggs
  • 270g wholemeal Lebanese bread
  • 1/2 cup fresh flat-leaf parsley leaves
  1. Instructions
  2. Heat 1 teaspoon oil in a large non-stick frying pan over medium heat. Cook capsicum, stirring, for 5 minutes or until tender.
  3. Add tomatoes and chilli flakes and bring to a simmer. Cook, uncovered, for 10 minutes or until mixture slightly thickens.
  4. Season with pepper. Using the back of a wooden spoon, make 4 small, evenly spaced indentations in tomato mixture.
  5. Carefully crack an egg into each indentation. Cook, covered, for 5 minutes or until egg whites are cooked through and yolks are still soft.
  6. Meanwhile, preheat a grill on high. Grill bread for 1 minute each side or until lightly toasted.
  7. Sprinkle shakshuka with parsley and serve with bread.