Shakshuka Baked Eggs with Tomato, Parsley and Feta
Half Steam + Heat
Using steam to bake the eggs ensures they are the perfect consistency. Baked eggs are also delicious with a variety of flavours. Try adding some chorizo or Spanish salami.
1 tablespoon of butter
2 cloves of garlic
1 tablespoon of olive oil
2 cans of crushed tomatoes
salt and pepper
¼ teaspoon of sumac
100g of fetta cheese, crumbled
2 tablespoons of parsley, roughly chopped
8 slices sourdough, toasted
butter, for toast
1 tablespoon finely chopped parsley
½ lemon, cut into 4 wedges
Preheat the oven to Half Steam + Heat at 110°C.
Generously grease four 250ml ramekins with the butter. Wide, low rimmed ramekins work best for this dish.
Finely slice the shallot and garlic and add to a small fry pan with 1 tablespoon of olive oil. Add tomatoes and bring to a simmer. Sprinkle with salt, pepper and sumac.
Divide the tomato mixture evenly between the ramekins. Break 2 eggs into each ramekin, pin prick the yolks then top with crumbled feta, a sprinkle of parsley and a pinch of salt and pepper.
Place the ramekins onto a tray and into the oven for 11 minutes. The egg whites should be cooked through, but the egg yolks can be served runny or firm, depending on your preference.
Remove the ramekins from the oven. Serve with warm buttered toast, a dollop of butter, sprinkle of parsley and a lemon wedge.