Total Time 50 Minutes
Spice Level Medium
- 30ml olive oil
- 2 red or yellow capsicums, deseeded and thinly sliced
- 1 onion, thinly sliced
- 2 garlic cloves, finely chopped
- 1 sachet Old El Paso™ Taco Spice Mix
- 1 x 226g jar Old El Paso™ Mild Thick & Chunky Salsa
- 4 eggs
- 1 tablespoon hot sauce or harissa, optional
- 100g feta cheese, crumbled
- 2 tablespoons freshly chopped coriander
- 2 x 200g tubs hommus or 1 x 435g tin Old El Paso™ Refried Beans, heated
- 185g bag Chips
- Heat the oil in a large frying pan over medium-high heat. Add the capsicums and onion and cook for 7-8 minutes, stirring frequently, until the onions begin to brown and the capsicums blacken on the edges. Add the garlic and cook for 1 minute, stirring, until fragrant.
- Stir in the seasoning mix and 200ml of water and bring to the boil, using a spatula or spoon to scrape up the browned bits from the base of the pan.
- Stir in the salsa, reduce the heat and simmer for 5 minutes or until slightly thickened, stirring occasionally. With the back of a spoon, make 4 evenly-spaced indentions in the salsa mixture. Gently crack an egg into each indention. Drizzle the hot sauce over the eggs, if you like. Cover and reduce heat to low. Cook for 8-9 minutes or until egg whites and yolks are firm, not runny. Sprinkle with the cheese and coriander and serve from the pan with the hommus or heated refried beans and the tortilla chips.
- “Eggs in Purgatory,” as shakshuka is sometimes called, gets its name from the spicy pepper sauce used to cook the eggs. We used sweet capsicums and give the option to add hot sauce or traditional spicy harissa. But if you can’t take the heat, feel free to skip the hot sauce. It will still be super-flavourful and delicious.
- Crumbled goats' cheese would make a great substitute for the feta.
- Cooking Vegetarian? Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.