Shakshuka w feta
A wonderfully rich Mediterranean breakfast dish published in NYTimes. I married this with a similar version with a twist from Layla Al Dabean Zawaider and added mushroom, sun-dried tomato and leek.
'Too much of a good thing is never enough! '
A tasty brunch for a nephew off to play volleyball! Go team Bundaberg!
Shakshuka w feta
A wonderfully rich Mediterranean breakfast dish published in NYTimes. I married this with a similar version with a twist from Layla Al Dabean Zawaider and added mushroom, sun-dried tomato and leek.
'Too much of a good thing is never enough! '
A tasty brunch for a nephew off to play volleyball! Go team Bundaberg!
Cooking Instructions
- 1
Heat oil in a large pan over medium-low heat.
- 2
Add leek, onion, mushrooms, sun-dried tomato and capsicum. Cook gently until soft, about 5-10 minutes.
- 3
Add garlic, cumin, paprika, cayenne and cook 1 minute.
- 4
Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes.
- 5
Stir in crumbled feta.
- 6
Gently crack eggs into pan over tomatoes. Season with salt and pepper. Cover pan and simmer gently until eggs are cooked to taste.
- 7
Sprinkle with parsley and serve.
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