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Marmite Shakshuka
Makes: 4 – 6 Portions Temperature: 200 °C / 375 °F Preparation Time: 20 – 30 minutes Cooking Time: 5 – 10 minutes
Ingredients
| 45 | ml | Olive oil (3 Tbsp) |
| 1 | Onion, thinly sliced | |
| 1 | Red pepper, seeded and sliced | |
| 3 | Garlic cloves, chopped | |
| 5 | ml | Cumin, ground (1 tsp) |
| 5 | ml | Paprika (1 tsp) |
| 3 | ml | Cayenne pepper (½ tsp) |
| 410 | g | Crushed tomatoes (1 tin) |
| 65 - 80 | ml | Water (¼ Cup + 1 Tbsp) |
| 5 | ml | Basil (1 tsp) |
| 5 | ml | Salt (1 tsp) |
| 5 | ml | Black pepper |
| 15 - 30 | ml | Marmite (1 - 2 Tbsp) |
| Feta cheese, to crumble | ||
| 6 | Large eggs | |
| Coriander, to garnish |
Method
- In a wide pan, heat the olive oil over low-medium heat. Add the onion, red pepper and garlic and cook gently until soft, about 10 – 15 minutes. Stir in the cumin, paprika and cayenne pepper and cook for 3 minutes.
- Add the tinned tomatoes, basil, season with salt and pepper and stir in the Marmite. Allow to simmer until thick, about 10 minutes.
- Make small wells onto the sauce and crack the eggs into the wells.
- Crumble the feta cheese over the sauce and bake in a preheated oven at 200 °C / 375 °F, for 5 – 10 minutes or until the eggs set. Remove from oven and garnish with coriander.
