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Shakshuka, Moroccan Baked Eggs by Emma Eats & Explores - Grainfree, Glutenfree, Dairyfree, Vegetarian, SCD, Paleo, Whole30, Low Carb

Shakshuka - Moroccan Baked Eggs

A warming breakfast or brunch dish of baked eggs in a rich tomato sauce.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Breakfast, Main Dish
Cuisine Dairy-Free, Gluten-Free, Grain-Free, Low Carb, Paleo, Pescatarian, Primal, Refined Sugar-Free, SCD, Vegetarian, Whole30
Servings 2 people

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium onion
  • 2 cloves garlic
  • 1 medium red chilli
  • 1/2 courgette (zucchini)
  • 1/2 red pepper (capsicum)
  • 1/2 yellow pepper (capsicum)
  • 1 tbsp paprika
  • 1 tbsp cumin powder
  • 1 tbsp tomato puree
  • 1 tin (400g) chopped tomatoes
  • sml bunch fresh basil
  • 4 eggs
  • salt & pepper

Optional Garnishes

  • 2 handfuls fresh rocket (arugula)
  • 1 tsp paprika oil
  • fresh herbs
  • 1 tbsp yoghurt

Instructions
 

  • Preheat the oven to 200C (350F).
  • Dice the onion, courgette (zucchini) and red and yellow peppers. Crush or chop the garlic. Finely dice the chilli.
  • Heat the oil and fry all the chopped vegetables on a medium heat for about 5 minutes to soften them.
  • Add the paprika and the cumin to the vegetables along with the tomato puree and the chopped tomatoes.
  • Chop the basil and add to the pan (reserving some for garnish if desired). Season with plenty of salt and pepper
  • Once the tomato mixture is heated through, remove from heat and spoon into two ovenproof dishes.
  • Make 2 wells in each of the dishes and crack an egg into each one.
  • Place the dishes into the oven and cook for 7-8 minutes (more if you don't like a runny yolk) or until the eggs are cooked through.
  • Remove from the oven and garnish in any way you like - with a dollop of yoghurt, a drizzle of paprika oil or a sprinkling of herbs or rocket (arugula).