Hard to pronounce, but this smoky tuna egg shakshuka is so VERY easy to eat. Perfect for a relaxed Sunday breakfast or brunch, this North African style, baked tuna, tomato, paprika and egg dish, is a great way to start any day. Just serve with good coffee and bread and your set for a fabulous morning in. It makes a delicious light supper as well.
smoky tuna egg shakshuka
- 2 x 95g cans Safcol tuna in spring water, drained
- 1 medium brown onion, finely diced
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic, crushed
- ½ red capsicum deseeded and sliced
- 1 small red chilli, deseeded and chopped (optional)
- 1 teaspoon dark brown sugar
- 1 400g can crushed tomatoes
- 2 teaspoons fresh thyme leaves or 1teaspoons dried thyme
- 2 teaspoons smoked sweet paprika (Spanish if possible)
- sea salt and freshly ground black pepper
- 4 fresh free-range eggs
- 50gms feta cheese, crumbled
- 2 tablespoons chopped flat leaved parsley (optional)
- 2 tablespoons of dukkah (north African spice and nut mix- optional)
- Turkish bread soldiers
smoky tuna egg shakshuka method
Pre Heat Oven to 190oC
In a large frying or sauté pan on a medium heat add the olive oil and the diced onion, capsicums and fresh chilli (if using it). Cook gently, stirring occasionally for 4-5 minutes or until the onion is soft and just starting to change colour and the capsicum and chilli are just starting to soften. Add the garlic, paprika and herbs and cook for another minute or until fragrant. Pour in the can of crushed tomatoes, add the brown sugar, turn the heat up slightly bring the to a fast simmer and cook for about 10 minutes or until the flavours combine and the sauce thickens slightly. Stir in the Safcol tuna. Check the seasoning, add salt and pepper to taste. Divide between 2 oven proof serving dishes about 16 cm across. Make a deep well in the center of the tuna and tomato mixture. Carefully crack two eggs into the center of each dish (Tip: Its easier if you crack them into a small bowl first and then slide them into the center of each dish) . Sprinkle with crumbled feta. Bake in the oven for about 8-10 minutes or until the eggs whites are cooked and the yolks are still slightly runny. Serve scattered with dukkah and parsley, with toasted Turkish bread soldiers for dipping.
Serves 2. Preparation time 20 minutes. Cooking time 30 minutes .