CAPE HERB & SPICE SHAKSHUKA

- METHOD -

Start of by preheating the oven to 180˚C.  Then, heat the olive oil in a large oven proof pan over medium. Add in the onion and bell pepper.

Cook this gently until its very soft, without browning.

To that mixture add in garlic and cook until fragrant. Sprinkle in the Cape Herb & Spice Smoked Paprika, Cumin and Cape Herb & Spice Ghost Chilli. Cook this for a minute.

Next, pour in the tomatoes and season. Bring to a simmer and cook until tomatoes have thickened, about 10 minutes.

Turn off the heat. Using the back of a spoon, make four wells in the tomato sauce and crack an egg gently into each well. Sprinkle a little salt and pepper over the eggs. Scatter everything with crumbled feta. 

Transfer the pan to the oven and bake until eggs are just set, 7 to 10 minutes. 

Sprinkle with fresh coriander and serve with crusty bread.

Recipe concept, photography and video by Bianca Davies: @beeblegum on Instagram | http://thesecretlifeofbee.co.za/