Shashuka

Ingredients

Shashuka

• 1 tablespoon olive oil
• 4 spring onions (finely diced, reserve the green parts for serving)
• 1 jar Maison Therese Tomato Capsicum Pasta Sauce
• ½ cup of water
• 4 – 6 eggs

Optional for serving:

• Handful of finely chopped herbs for garnish such as parsley, basil, chives, mint or coriander.
• Pinch of smoked paprika

Yoghurt Dressing

• ½ cup greek yoghurt
• 1 teaspoon olive oil
• 1 teaspoon maple syrup or honey
• Juice of ½ a lemon or lime
• Salt and pepper to taste
  Optional; finely diced fresh herbs.

Optional:

• Finely diced fresh herbs.

Serves 2 – 4

Method

1. Pre-heat oven to 160 degrees, fan forced.
2. Using an oven safe small 20cm frying pan, pre-heat the pan on the stove to a medium heat and add the olive oil. Sauté off the whites of the spring onions until slightly translucent.
3. Add the jar of Maison Therese Pasta Sauce. Add the ½ cup of water to the empty jar and give it a good shake to get all of the residual sauce off the sides, and pour into the pan. Leave to simmer for a few minutes until the sauce has thickened slightly.
4. Turn the pan down to low heat and using the back of a spoon to make holes in the sauce to crack the eggs into. Depending on how many eggs you would like (we recommend 4-6), crack the eggs into the sauce and leave to simmer for approximately 5 minutes or until the eggs are beginning to turn white towards the bottom of the pan.
5. Transfer the pan to the oven for 8 minutes, or until the egg white are no longer translucent. The eggs will continue to cook with the residual heat of the dish once you have removed it from the oven, so don’t be tempted to leave it in the oven too long, especially if you prefer runny yolks!
6. While the pan is in the oven, combine all of the yoghurt dressing ingredients. Dice the herbs (if using) and the spring onion tops.
7. Garnish the Shashuka with herbs, spring onion and a pinch of smoked paprika if desired, and the yoghurt dressing. We recommend serving with fresh bread or toast!

Optional side serving suggestions:
Toasted sourdough, hummus, avocado, feta or halloumi.