Baked Shakshuka Bread Bowl
Shakshukas are so good, especially when you dunk bread into the sauce... but it gets pretty sad when that bread runs out, and we've had enough.
45 minutes cook
Serves 4
Ingredients
- 4ciabatta rolls
- 4eggs
- 1large onion, sliced
- 4red romano peppers, roasted and sliced
- 5garlic cloves, minced
- 2plum tomato cans
- 1 thyme sprig
- 1oregano sprig
- 1 tbspsweet paprika
- 1 tbspcumin
- 1 tspturmeric
- 1 tspchilli
- feta cheese
- handful ofparsley, finely chopped
Everything you need:
A rich and spicy tomato sauce, full of charred peppers, and packed full of spices, slow cooked and spooned into a crunchy bread roll, and topped with a gorgeously runny egg and creamy feta!
Method
To start, place a wide saucepan on medium heat, and add a large glug of extra virgin olive oil. Add the sliced onion, salt and sweat down for 5-7 minutes. Once translucent, add in the minced garlic and the sliced pepper, and sweat off for another 5 minutes, until fragrant.
Once gorgeously soft and cooked off, add in the spices, and cook off again for a couple minutes. Add in the plum tomatoes, followed by the oregano and thyme, along with a good pinch of salt, and leave to simmer for 15-20 minutes, or until the tomatoes have broken down and the sauce is a deep red colour.
Chop the tops off of there ciabatta rolls, and carefully hollow out the middle, trying to leave the crust intact. Spoon in the shakshuka sauce, top with a cracked egg, and place in an oven at 200°c for 5 minutes, or until you reach your desired egg consistency (I like my yolks super runny!)
Remove from the oven, and quickly garnish with crumbled feta cheese, and chopped parsley, and then get stuck in!
More recipes from Ori Goldberg...
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