Beetroot Shakshuka

Method

  1. Preheat the oven to 200°C (or 180°C fan forced).
  2. Trim and wipe the spring onions and slice thinly. Keep a few slices aside for garnish. Peel and mince the garlic. Chop the tomatoes into small chunks.
  3. Cut the capsicum in half, lengthways. Remove any white pith and seeds and slice thinly. Drain the beetroot and chop into quarters (or medium size chunks).
  4. In a large frying pan or wok, sauté the sliced spring onions in the olive oil for 1-2 minutes. Add the minced garlic and cook for another minute, then add the passata, chopped tomatoes, capsicum, beetroot, paprika, chilli powder and seasoning. Warm through.
  5. Transfer to 4 individual, small ovenproof dishes or 1 large dish. Make 4 wells in the mix and crack an egg into each.
  6. Bake in the oven for 7-10 minutes, until the egg has set. Remove from oven and season egg with salt and pepper.
  7. Serve alongside some yogurt and cheese. Great served with some baked ciabatta bread.