Croissant shakshuka bake

Name: Croissant shakshuka bake
Cook time: 1 h
Yield: 3-6
Cuisine: Middle Eastern
Ingredients: 2 tbsp olive oil; 1 red onion, finely diced; 2 garlic cloves, finely grated; 1 red capsicum, finely diced; 1 tbsp ground coriander; 1 tbsp ground cumin; 1 tbsp tomato paste; generous pinch of brown sugar; 2 x 400g cans finely crushed tomatoes; 3-6 eggs (allow for one egg per person); 3 jumbo or 6 small croissants; ½ cup Persian-style feta; chopped coriander leaves, to serve; pinch of sumac, to serve

Katrina Meynink

March 26, 2024

Shakshuka meets savoury bread-and-butter pudding in this share-friendly brunch dish.Katrina Meynink

easyTime:30 mins - 1 hourServes:3-6

Two of my favourite breakfast regulars combine for the ultimate easy share-friendly brunch. Prepare the saucy base ahead of time, then it’s a mere moment of assembly and shove-in-the-oven ease.

Ingredients

2 tbsp olive oil
1 red onion, finely diced
2 garlic cloves, finely grated
1 red capsicum, finely diced
1 tbsp ground coriander
1 tbsp ground cumin
1 tbsp tomato paste
generous pinch of brown sugar
2 x 400g cans finely crushed tomatoes
3-6 eggs (allow for one egg per person)
3 jumbo or 6 small croissants
½ cup Persian-style feta
chopped coriander leaves, to serve
pinch of sumac, to serve

Method

Step 1
Preheat the oven to 180C fan-forced (200C conventional).
Step 2
Add the oil to a frying pan and place over medium heat. Once hot, add the onion and cook until soft and translucent, about 5 minutes. Add the garlic, capsicum, coriander and cumin and cook until fragrant, stirring constantly to prevent the spices from burning. Add the tomato paste and cook until the paste has darkened. Add the canned tomatoes and brown sugar, and simmer for 15 minutes or until the sauce has reduced slightly.
Step 3
Pour the shakshuka sauce into an ovenproof roasting or baking dish and gently nestle in the croissants (note: you may need two dishes if you’re using 6 eggs). Crack the eggs in between the pastries and scatter over the feta. Bake for 15-20 minutes or until the egg whites have lost their translucency, and the yolks have just set.
Step 4
Remove the dish from the oven, scatter over the coriander leaves, dust with sumac, and serve hot.