Wondering what you will do with that Roast Tomato Pasta Sauce? Turn it into these gorgeous baked eggs, of course! Shakshuka is a staple in middle Eastern cuisine. In this recipe, shared with us by Gabrielle Tobin from Kitch'n Thyme, the dish takes on an Italian flavour. With all the other wonderful flavours combining with runny-yolked eggs, what's not to love?
Recipe Tester Feedback: "We loved this recipe – the kids devoured it with toast for dipping. A delicious twist to the traditional bolognese that the whole family will love. Can be made in one big pot for convenience and don’t leave off the garnishes as they are essential." - Kylie
No: Gluten / Nuts
Contains: Dairy / Egg
*Variations: Can be made without Dairy
Total Preparation Time 60 minutes
Bolognese can be frozen, shakshuka cannot
- olive oil - 4 Tbsp, extra virgin, organic, plus extra for drizzling
- onions - 2, brown, peeled and halved
- garlic cloves - 6, peeled
- zucchini - 1, chopped into 3-4cm pieces
- carrots - 2, medium, chopped into 3-4cm pieces
- dried basil - 2 tsp
- dried oregano - 2 tsp
- dried italian herbs - 1 tsp
- beef mince - 500g
- red wine - 60g, optional
- vegetable stock - 2 Tbsp, paste or beef stock paste
- tomato paste - 2 Tbsp
- roast tomato pasta sauce - 500g
- olives - 10,kalamata, pitted and halved
- sun dried tomatoes - 8, roughly cut with scissors
- tomatoes - 4, large, halved
- fresh rosemary - 2 sprigs, leaves only
- fresh thyme - 2 sprigs, leaves only
- fresh basil - 4 sprigs, or Italian Parsley, leaves only
- eggs - 16
- feta cheese - 100g (*can omit for DF)
- chilli - 1, green, sliced on a diagonal
- fresh coriander - 1/2 bunch, leaves, for serving
- bread - sourdough organic crusty, for serving (optional)
- In a large frying pan, heat oil (4 Tbsp) over medium heat.
- Place the onions (2) and garlic cloves (6) into the mixer bowl. Chop Speed 7 / 3 seconds.
- Add the onion and garlic to the pan, cooking for 6-8 minutes or until the onions are translucent and caramelised nicely. Keep the mixture moving so as to avoid burning the garlic as it will become bitter.
- Place the zucchini (1) and carrots (2) into the mixer bowl. Chop Speed 5 / 5 seconds (or until fairly finely chopped). Add to the pan and cook until translucent.
- Add basil (2 tsp), oregano (2 tsp) and Italian herbs (1 tsp) before adding the mince (500g) to the pan and stirring. Cook for a further 2 minutes or until browned.
- Add the wine (60g) and sautè for another 2-3 minutes or until the liquid is reduced.
- Reduce the heat to low, add the stock paste (2 Tbsp), tomato paste (2 Tbsp), pasta sauce (500g), olives (10) and sun dried tomatoes (8).
- Place the fresh tomatoes (4) into the mixer bowl. Chop Speed 5 / 5 seconds. Add them to the frying pan and reduce the sauce for 20 minutes.
- Towards the end, place the rosemary leaves (from 2 sprigs), thyme leaves (from 2 sprigs) and basil leaves (from 4 sprigs) into the mixer bowl. Chop Speed 7 / 3 seconds or finely chop with a knife. Stir through the sauce to finish.
- Preheat the oven to 200C and place an even amount of sauce into 8 mini cast iron frying pans. Alternatively, use the pan you are using for the bolognese and make small holes for the eggs to be cracked into.
- Using a spoon, make indents in the mince, then crack 2 eggs (16 total) into each mini frying pan.