MUSHROOM SHAKSHUKA


INGREDIENTS:

1 onion, diced

1 red pepper, diced

4 garlic cloves, minced

1 tsp ground cumin

1 tsp smoked paprika

½ tsp chilli flakes, or more to taste

250g Denny Portabellini mushrooms, sliced

1 x 400g Denny Tomato & Mushroom Pasta Sauce

100g cherry tomatoes, sliced in half

100g feta cheese, crumbled

4 XL eggs

Olive oil

Salt and pepper, to taste

Chopped parsley, for serving

METHOD:

- Preheat oven to 200˚C.


- Heat a drizzle of olive oil in a large oven safe pan. Add onion, red pepper and garlic. Cook gently until soft. Add cumin, paprika and chilli flakes. Cook for 1 minute. Add mushrooms and toss to combine and cover with the veg and spices.


- Pour in Denny Tomato & Mushroom Pasta Sauce. Bring to a simmer. Season to taste.


- Turn the heat off and make 4 wells in the sauce. Gently crack eggs into each well. Scatter over the cherry tomatoes and a pinch of salt.


- Transfer pan to oven and bake until eggs are just set, 7 to 10 minutes. (or to your liking)


- Sprinkle pan with feta and chopped parsley and serve with some crusty bread on the side.


Serves 4

Prep time: 15 minutes

Cook time: 25 minutes

Recent Posts
Archive
Search By Tags
Follow Us
  • Facebook Social Icon
  • Twitter Social Icon
  • Google+ Social Icon