Cheesy Sambal Shakshuka
SERVING
4 Pax
PREP TIME
45 Minutes
INGREDIENTS
| 1 tsp | olive oil |
| 40g | brown onion, finely diced |
| 50g | red bell pepper, julienned |
| 2 | cloves garlic, diced |
| 50g | white/brown button mushroom, thinly sliced |
| 1 can (390g) | plum tomatoes |
| 1 tsp | ground cumin |
| 1 tsp | cayenne pepper |
| 1 tsp | paprika |
| 2 tsp | sambal chilli (extra for garnish) |
| 1.5 tsp | dried herbs |
| 20g | feta cheese, crumbled |
| 2 tbsp | mozzarella cheese, shredded |
| 1-2 pcs (30-60g) | chicken ham, sliced |
| 2 | whole eggs |
| Cilantro, chopped for garnish | |
| Salt and pepper to season/taste |
DIRECTIONS
| 1 | Preheat oven to 190ºC |
| 2 | Heat oil in large skillet over medium-low heat |
| 3 | Add onion and bell pepper, cook until softened. Add garlic and cook until tender |
| 4 | Stir in cumin, cayenne, paprika, mixed herbs and sambal chilli |
| 5 | Pour tomatoes and ham, season with salt and pepper. Allow to simmer for about 10 minutes then stir in crumbled feta |
| 6 | Gently crack eggs into skillet over tomatoes. Season with salt, pepper and top with mozzarella cheese |
| 7 | Transfer skillet to oven and bake until eggs are just set, about 5-7 minutes |
| 8 | Sprinkle with chopped cilantro and more sambal as desired |