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Spicy Shakshouka Eggs

with Greek Style Yoghurt
  • Prep 25 mins
  • Cook 18 mins
  • Serves 4

Method

  1. Step 1
    In a large frying pan, heat olive oil over medium heat then add garlic, chilli, herbs and spices. Cook and stir with wooden spoon until fragrant.
  2. Step 2
    Add onion and cook until softened. Next, add capsicum and cook for 5 minutes until slightly softened, stirring occasionally.
  3. Step 3
    Add tomatoes, olives, and balsamic vinegar and bring the pan to a simmer. After 10 minutes, spoon in yoghurt and mix through.
  4. Step 4
    Next, create 4 wells in the pan and crack an egg into each well, making sure to space them out. Put a lid on the pan and cook for approximately 8 minutes (check after 6 minutes).
  5. Step 5
    Garnish with fresh spinach and salt and pepper. Serve on toast immediately.
Available in 1kg & 500g tub

Ingredients

  • 4 tbsp Tamar Valley Greek Style Yoghurt
  • 4 eggs
  • 1 1/2 tins diced tomatoes
  • 2 medium red capsicum, deseeded and cut into strips
  • 1 medium red onion, roughly chopped
  • 2 birds eye chilli, diced finely
  • 3 cloves garlic, crushed
  • 3 tbsp kalamata olives, pitted and sliced
  • 1 tsp dried oregano
  • 1 tsp dried rosemary
  • 1 tsp smoked paprika
  • Small handful of spinach
  • 1 tbsp balsamic vinegar
  • 3 tbsp olive oil
  • Salt and pepper, to taste
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