Yields4 ServingsPrep Time10 minsCook Time40 minsTotal Time50 mins
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Spicy Shakshuka

Ingredients

 1 Premium Australian Jarrah Honey Ham Off The Bone 200g pack
 6 Eggs
 1 cup Onion, diced
 1 cup Capsicum, diced
 400 g Diced tomatoes, not drained
  cup Feta cheese, crumbled
 2 Garlic cloves, minced
 1 tbsp Harissa
 1 tbsp Ground sweet paprika
 1 tsp Ground cumin
 ¼ Tomato paste
 2 tbsp fresh Italian parsley, chopped
 2 tbsp Olive oil
 Salt and Pepper to taste
 Grilled and buttered ciabatta, to serve

Method

1

Heat olive oil in a large pan on medium heat then add your diced onion, capsicum and garlic. Cook for approximately 5 minutes or until softened.

2

Add harissa, paprika, cumin, salt & pepper to the pan and stir to combine. Stir in tomato paste and tomatoes then cook until sauce starts to thicken making sure to stir occasionally. Once the sauce is thick, remove it from the heat and allow it to cool.

3

Tear the D’Orsogna Premium Australian Jarrah Honey Ham and form into bundles, then tuck them into the sauce all around the pan. Form wells around the hams and crack an egg in each well. Season with salt & pepper, place a lid on top and cook until the whites are set but the yolks are runny.

4

Sprinkle with crumbled feta cheese and chopped parsley on top then serve with slices of ciabatta.

Ingredients

 1 Premium Australian Jarrah Honey Ham Off The Bone 200g pack
 6 Eggs
 1 cup Onion, diced
 1 cup Capsicum, diced
 400 g Diced tomatoes, not drained
  cup Feta cheese, crumbled
 2 Garlic cloves, minced
 1 tbsp Harissa
 1 tbsp Ground sweet paprika
 1 tsp Ground cumin
 ¼ Tomato paste
 2 tbsp fresh Italian parsley, chopped
 2 tbsp Olive oil
 Salt and Pepper to taste
 Grilled and buttered ciabatta, to serve

Directions

1

Heat olive oil in a large pan on medium heat then add your diced onion, capsicum and garlic. Cook for approximately 5 minutes or until softened.

2

Add harissa, paprika, cumin, salt & pepper to the pan and stir to combine. Stir in tomato paste and tomatoes then cook until sauce starts to thicken making sure to stir occasionally. Once the sauce is thick, remove it from the heat and allow it to cool.

3

Tear the D’Orsogna Premium Australian Jarrah Honey Ham and form into bundles, then tuck them into the sauce all around the pan. Form wells around the hams and crack an egg in each well. Season with salt & pepper, place a lid on top and cook until the whites are set but the yolks are runny.

4

Sprinkle with crumbled feta cheese and chopped parsley on top then serve with slices of ciabatta.

Spicy Shakshuka