1/2 tsp ground cayenne pepper (adjust to your preferred level of spiciness)
1 can (800g) crushed tomatoes
½ cup chickpeas, drained and rinsed
Salt and black pepper to taste
4-6 large eggs
Fresh parsley and mint, chopped, for garnish
6-8 slices red onion
Feta cheese, crumbled
1 tsp dukkah
Method
In a large, deep pan that has a lid, heat the olive oil over medium heat then add the onions and capsicums. Sauté for about 5 minutes or until the vegetables are softened.
Stir in the garlic, cumin, paprika, coriander, and cayenne pepper. Cook for an additional 1-2 minutes until the spices become fragrant.
Pour in the crushed tomatoes and chickpeas, season with salt and black pepper. Stir well and let the mixture simmer for about 10-15 minutes until it thickens slightly.
Using a spoon, create small wells in the tomato mixture for the eggs. Crack each egg directly into the wells. Cover the pan with a lid and let the eggs cook until the whites are set but the yolks are still slightly runny (approximately 5-7 minutes).
While the eggs are cooking, cut the Speedibake Turkish Pide into finger-sized slices and lightly toast them until they're golden and crispy.
Once the eggs are cooked, sprinkle fresh chopped herbs, feta and dukkah over the shakshuka.
Serve the shakshuka with the toasted Speedibake Turkish Pide fingers on the side for dipping.
