Stove-top sausage & egg shakshuka
Method
Serves 4 (This recipe by Kate Flower Food was kindly supplied by Harvey Beef.)
Add oil to pan over medium heat. Cook sausages and garlic cloves for about 8 mins to seal. Remove and set set aside on a plate.
Add capsicum, onion, coriander and spice mix to the pan and toss in a little more oil. Cook for 5 mins until softened and aromatic. Add tinned tomatoes and warm stock and simmer for 3 mins.
Slice sausages in half and return to pan, simmering for 5 mins. Add 1 tbsp tomato paste for richness (optional) and lemon zest for depth.
Pop in whole cherry tomatoes if using. Make small divots in the sauce and add eggs. Simmer for 8 to 10 mins, or until the eggs are cooked to your liking.
Sprinkle with chopped coriander.
To serve
Serve the dish with Greek yoghurt and chopped coriander on the side and warm flatbread to scoop up all the sauces.
Handy Tips
This would also be delicious served with rice or couscous for dinner.
If you don't have time to make the spice mix, you can use a store-bought Middle Eastern spice mix.
