Shakshuka Stuffed Peppers Make Your Peppers Pop

If you love stuffed peppers, these shakshuka versions are going to be an absolute weekday favourite.

Classic shakshuka is a go to when it comes to serving brunch for a crowd. Perfectly cooked eggs nestled in a rich, spicy tomato sauce that’s crying out for a hunk of sourdough to dunk into that yolk. What could be better? So we’ve decided to take it to the next level by stuffing this saucy dish into peppers, topped with crumbled feta, spring onions and chilli.

Is this vibrant new version of the classic for brunch, lunch or dinner? We’ll let you decide.

Yields: 4

Prep Time: 10 mins

Process Time: 35 mins

Total Time: 45 mins

Ingredients

• 4

  peppers, tops cut off and seeds removed (discard seeds and finely chop the pepper tops)

• 4

  eggs

• 100 g

  feta, crumbled

• 4

  spring onions, finely sliced

• 10 g

  coriander, finely chopped

• 1

  red chilli, finely chopped

For the tomato sauce

• 1 tbsp.

  olive oil

• 1

  onion, finely chopped

• 2

  garlic cloves, crushed

• 1 tbsp.

  tomato puree

• 1 tbsp.

  chipotle paste

• 1

  x 400g can chopped tomatoes

• 1 tsp.

  caster sugar

• 1 tsp.

  balsamic vinegar

Directions

1. Pre-heat oven to 180ºC (160ºC Fan).
2. In a medium saucepan, over medium heat add olive oil. Add the chopped pepper tops and onion and fry for 8 – 10 minutes or until softened.
3. Add the garlic, tomato puree, and chipotle paste and cook for 30 seconds until it smells fragrant. Pour the chopped tomatoes, caster sugar and vinegar into the pan and stir to combine. Season with a pinch of flaky sea salt and crack of black pepper and bring to the boil. Simmer for 5 minutes to thicken slightly.
4. Meanwhile, slice a little off the bottom of the peppers so they stand up and put them into the microwave on high for 5 – 8 minutes, or until they’ve started to soften.
5. Add to a baking dish. Fill each pepper ¾ full of the thick tomato sauce. Using a spoon create a crater in the middle of the sauce, crack in an egg into each pepper.
6. Cover with foil and bake for 15 – 20 minutes or until the egg whites are cooked and the egg yolks are jammy. Serve with a crack of black pepper, sprinkling of feta, spring onions, coriander, and chilli. Enjoy!