I think everyone probably has their own preferences when it comes to shakshuka. I like mine to have a fresh flavour without too many background spices. This recipe does need the flavour from the pickled capsicum - they are easy to find in the supermarket. If they are not in a vinegar brine, add 1/2 tbs white wine vinegar to the mix.
They are quick and easy to make, especially good if you want to make eggs for a large group. Pop this pan straight on the table with some buttered sourdough - all done in 15 minutes.
3 tbs olive oil
4 cloves of garlic, peeled and finely sliced
3 whole charred and pickled capsicum, seeds removed and roughly chopped (add 1/2 tbs white wine vinegar if you have charred and skinned your own capsicum, or if your purchased capsicum are not in a vinegar brine)
1 tin of whole peeled tomatoes
1/2 tsp salt
1 chilli, finely chopped (optional)
feta or goats cheese for serving
chives, parsley or basil to serve
Place the olive oil and sliced garlic in a heavy based frying pan on low heat. Gently cook for 1-2 minutes until transparent. If you are making for more than 4 people and want to double the recipe, you need to use a correspondingly larger based pan - big enough that there is room to crack all your eggs into the tomato based sauce with a little space around each egg…
Add the capsicum, tinned tomatoes, salt and chillies if using, and simmer until the tomatoes have broken down and the sauce is thickening - it only takes 5-10 minutes.
Using a spoon, make a cavity in the sauce and crack an egg in. You want it to nestle in to the sauce. Repeat with remaining eggs. Let cook a few minutes until the whites are cooked. You will notice the white around the yolk may still be clear - cover with a lid at this stage to finish the cooking process. It is very easy to overcook the yolks so keep a close eye on them and turn them off 30 seconds before you think you should!
To serve, top with pieces of creamy feta or goats cheese and a handful of fresh seasonal herbs.