Cauliflower Shakshuka

Serves 4

25 Medium


2 tbsp Azalea Grapeseed Oil
1 red onion, finely chopped
1 red capsicum, finely chopped
½ small cauliflower, florets removed and finely choppe
2 tbsp tomato paste
2 cloves garlic, crushed
400g tin crushed tomatoes
¼ cup chopped semi sun-dried tomatoes
1 tsp each ground cumin and coriander
4 eggs
Sea salt and freshly cracked black pepper
Watercress, Persian feta and buttered sourdough toast, to serve



Preheat oven to 200ºC (180ºC fan).


Heat Azalea Grapeseed Oil in a large frypan over medium heat. Add onion, capsicum and cauliflower and fry, stirring regularly, until softened for 4-5 minutes. Add tomato paste, garlic, tin tomatoes, semi-dried tomatoes and spices with ¼ cup water and cook for a further 3 minutes, stirring regularly. Season with salt and pepper then divide between 4 smaller, oven-proof dishes.


Use a large spoon to make a well in the centre of each dish and crack an egg into the well. Season with salt and pepper then bake for 8-12 minutes until the whites are just set.


Serve immediately sprinkled with Persian feta and garnished with watercress. Dip with hot, buttered sourdough toasts.