Shakshuka Eggs with Saffron Harissa

Shakshuka Eggs with Saffron Harissa are a fabulous addition to any Breakfast menu, they also make for a delicious dinner on a lazy Sunday night.

You’ll need:

• 2 tablespoons of Saffron Harissa
• 1 can of cannelloni beans, drained
• 2 cans of chopped tomatoes
• 2 cloves of garlic, chopped
• 100 ml of oil of choice
• 4 - 6 eggs (depending on the size of the eggs and the size of your skillet)
• A handful of parsley, roughly chopped
• A handful of coriander, roughly chopped
• Cheese to top (optional) goats feta works well
• Salt and pepper to taste
• Extra salsa or chilli flakes for the heat lovers
• A large cast-iron skillet

Method:

1. Preheat the oven to 220°c, drizzle oil in the base of a cast-iron skillet and layer in the beans, tomatoes, garlic and harissa - stir well until all combined. Roast for 30 minutes
2. then remove from the oven, turn the heat down to 180 degrees.
3. In the skillet use the back of a tablespoon to make 6 egg-sized wells and crack an egg into each.
4. Place the skillet back into the oven and bake until each egg is cooked through.
5. Serve with optional feta crumbled on top, herbs and some fresh sourdough to sop up the juice.

Tip: If you have mini skillets or ramekins you can make single serves - ideal for serving brunch for guests.