I’ve never thought of baking shakshuka in the oven and really don’t know why! It saves quite a bit of time in terms of fussing over it (ever little helps, right?) and it’s really easy to put together. Shakshuka is quite popular these days and it’s certainly one of my favourite breakfasts too. While traditional ingredients including tomato, peppers and onions, it is easy to change up and play around with flavours. Anna Jones’ version uses harissa and beans to put a twist on the dish and it works really well.

My favourite thing about this recipe is how little hands-on time it requires. Outside of the 5 minute prep time, you pretty much leave it to cook itself and you have a whole hour to do anything! I had a cup of coffee and then made Anna Jones’ flatbreads featured in the same magazine to go with the shakshouka. And if you don’t need breakfast for 6, you can easily half the quantities to serve 3-4 people, just allow 1 egg per person.

In Anna Jones’ recipe, the feta is optional but I think it really brings the dish to life so I’ve left it as part of the recipe in my slightly modified version below.

Traybake Harissa Shakshuka

Serves 6 | Prep 5 minutes | Cook 1 hr
Easy | Vegetarian | Gluten-Free

shakshouka-2

You’ll need:

  • 2 x 400g tins cannellini beans;
  • 100ml olive oil;
  • 2 tins chopped tomatoes;
  • 2 heads garlic, sliced in half;
  • 3 tbsp rose harissa;
  • 6 eggs;
  • 150g feta cheese;
  • Parsley, chopped, to serve.

Heat the oven to 220C/200 fan/gas 7. Drain and rinse the beans. Drizzle the olive oil into a large baking tray and add the beans, mixing them well. Add the tomatoes, garlic, harissa and 400ml water, and season with salt and pepper. Roast for an hour until the sauce has thickened and is sticky around the edges.

Remove from the oven and turn on the grill as high as it will go. Make six little holes in the tomato and bean mixture with the back of a spoon, then break an egg into each hole. Season and place under the grill for two minutes, or until the eggs are just set.

Remove, scatter over the parsley and crumble the feta on top. Eat straight away with some bread for mopping up, or with homemade flatbreads, recipe here.

Original recipe by Anna Jones from October 2018 Feast magazine, available online here.