- 30ml olive oil
- 2 red or yellow peppers, deseeded and thinly sliced
- 1 onion, thinly sliced
- 2 garlic cloves, finely chopped
- 1 sachet Old El Paso™ Smoky BBQ Fajita Seasoning Mix
- 1 x 226g jar Old El Paso™ Thick 'N Chunky Salsa
- 4 eggs
- 1 tablespoon hot sauce or harissa, optional
- 100g feta cheese, crumbled
- 2 tablespoons freshly chopped coriander
- 2 x 200g tubs houmous or 1 x 435g tin Old El Paso™ Refried Beans, heated
- 1 x 185g bag Old El Paso™ Original Tortilla Nachips™
- Heat the oil in a large frying pan over medium-high heat. Add the peppers and onion and cook for 7-8 minutes, stirring frequently, until the onions begin to brown and the peppers blacken on the edges. Add the garlic and cook for 1 minute, stirring, until fragrant.
- Stir in the seasoning mix and 200ml of water and bring to the boil, using a spatula or spoon to scrape up the browned bits from the base of the pan.
- Stir in the salsa, reduce the heat and simmer for 5 minutes or until slightly thickened, stirring occasionally. With the back of a spoon, make 4 evenly-spaced indentions in the salsa mixture. Gently crack an egg into each indention. Drizzle the hot sauce over the eggs, if you like. Cover and reduce heat to low. Cook for 8-9 minutes or until egg whites and yolks are firm, not runny. Sprinkle with the cheese and coriander and serve from the pan with the houmous or heated refried beans and the tortilla chips.
- “Eggs in Purgatory,” as shakshuka is sometimes called, gets its name from the spicy pepper sauce used to cook the eggs. We used sweet peppers and give the option to add hot sauce or traditional spicy harissa. But if you can’t take the heat, feel free to skip the hot sauce. It will still be super-flavourful and delicious.
- Crumbled goats' cheese would make a great substitute for the feta.
- Cooking Vegetarian? Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.