SHAKSHUKA TORTILLA EGG CUPS
Makes 6
6 x Farrah’s Low Carb Tortillas
1 Tbsp Farrah’s Smoky Chipotle Spice Mix
2 Tbsp olive oil, plus extra for brushing tortilla
1/2 onion, finely diced
1 red capsicum, finely diced
1 Tbsp tomato paste
400ml diced tomatoes, drained slightly
1/2 tsp salt
1/3 tsp black pepper
6 large eggs
1/3 cups crumbled feta (optional for topping)
2 Tbsp fresh coriander, chopped (optional, for topping)
METHOD
Preheat oven to 180°C.
Preheat the oven to 190°C. Lightly brush both sides of each tortilla with a little olive oil. Press each tortilla into a cup of a standard or jumbo muffin tin, pleating the edges so it forms a cup shape.
Bake the empty tortilla cups for 8 minutes until they hold their shape and just start to turn golden at the edges. Remove and set aside (leave the oven on).
Heat olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally for about 2 minutes until softened.
Cook the red capsicum for 3-4 minutes. Add in the garlic 1 minute before adding the spices. Stir in the ground cumin, smoked paprika, and chilli flakes if using, and cook for 30 seconds until fragrant.
Stir in the tomato paste and cook for 5 minutes. Add the diced tomatoes, salt, and black pepper, and bring to a simmer over medium heat. Let it simmer, stirring occasionally, for about 5 minutes until thickened. Stir in the fresh coriander then remove from heat.
Spoon about 2 tablespoons of the shakshuka sauce into each tortilla cup, spreading it evenly and leaving a little well in the centre.
Crack 1 egg over the top of each filled cup. Season with a pinch of salt and pepper. Bake for 11 minutes until the tortilla edges are golden and the egg whites are justset. Check around 10-11 minutes for jammy yolks.
Remove from the oven and let cool in the tin for 2 minutes before lifting out. Top with crumbled feta and the remaining fresh coriander if desired. Serve warm.