This Shakshuka Creation Is Hands Down The Best Way To Eat Eggs

This is one of those impressive dishes that you can pretend took you ages and was incredibly complicated.

Pretend you are a Michelin-level chef, who draws inspiration for your cooking from the Middle East and completely wow your mates.

The good news is that it's actually super simple.

Follow this foolproof step-by-step guide, crafted by Tang, to create a dish that works for breakfast, lunch or dinner.

This is a seriously satisfying feed, with a gorgeous complimentary side dish of tzatziki.

Instructions

Step 1

Heat a deep cast iron pan over a medium heat for one to two minutes. Add olive oil.

Step 2

Add the chopped onion and peppers.

Step 3

Sauté until the onions and peppers have softened, then add garlic and continue to stir for another two minutes.

Step 4

Stir in the chopped tomatoes and tomato paste until they are well mixed.

Step 5

Add in the spices and allow the mixture to simmer at a low heat for 30 minutes. Add in salt and pepper or more spice to taste.

Step 6

After you’ve allowed the mixture sit for 30 minutes, create wells and crack one egg into each well.

Step 7

Put the cast iron pan into a preheated oven at 180°C for 10 minutes or until eggs have cooked through.

Step 8

For the tzatiziki, grate one whole cucumber into a bowl and squeeze out any excess liquid. Add the cucumber to the yogurt.

Step 9

Add salt, the juice of ½ lemon, fresh chopped mint and crushed garlic.

Step 10

Serve the shashuka topped with fresh tzatziki, a lemon wedge and a couple of slices of toasted sourdough.

Enjoy!