Now I am sure you have all eaten, or at least heard of a version of these eggs – they can be called Shakshuka (which is a Middle Eastern or North African version depending on who you listen to) or baked eggs or eggs poached in tomato sauce. But whatever you decide to call them, they are good! Perfect for brunch or an easy Sunday dinner, you can make them just as easily for 1 as you can for 20 people. I like to mix it up each time and add something different but I made this version the other day for dinner and it was pretty jolly good.
Haloumi baked eggs
2 teaspoons olive oil
1 green onion, chopped
1 capsicum, chopped
1 clove garlic, chopped
1/2 teaspoon dried mint
1/2 teaspoon smokey paprika
1/2 teaspoon ground cumin
100g haloumi cheese, chopped
1 x 400g can diced tomatoes
1 x 130g can baked beans
1 teaspoon caster sugar
salt and pepper
2-4 eggs, depending on how many are eating
Plus torn parsley or basil or mint leaves and chilli sauce to serve
Preheat the oven to 180°C (conventional). Heat the oil in small frying pan with a heat resistant handle over medium heat. Add the onion, capsicum, garlic, dried mint, paprika and cumin. Cook for 5 minutes or until tender. Add the haloumi and cook for 1-2 minutes or until just browned. Add the tomatoes, beans, sugar, salt and pepper and bring to the boil. Make wells with the back of a spoon in the mixture and crack the eggs in. Place the frying pan in the oven and bake for 10-15 minutes or until the eggs are just set. Set aside for 2 minutes. Sprinkle with fresh herbs and drizzle with chilli sauce.
Serves 2-4 (depending on the number of eggs you add)
oOo If you don’t have a heat resistant handle on your frying pan, just transfer the mixture to a small baking dish before cracking the eggs in and baking.
oOo For a more substantial version, serve with buttered toast.
oOo If making this for a crowd, I cook larger amounts of the sauce in a large frying pan or saucepan then transfer to a large baking dish before cracking the eggs in. It will take a bit longer in the oven.
oOo Add your own touches to this dish – try sliced chorizo with a sprinkle of crumbled feta, add mushrooms and bacon, sprinkle with thyme and parmesan before cooking or add some wilted spinach. The options are endless!