Shakshuka

A Chef Aly Thermomix reinterpretation of Ottolenghi-style shakshuka: spiced, saucy, with metric ingredients and exact TM6 and TM7 times, temperatures and speeds for Australian home cooks.

Ottolenghi's shakshuka is the dish that made spiced tomato eggs a global obsession. This Chef Aly Thermomix version keeps the bold, warm spices while making the method simple, metric and practical for TM6 and TM7 home cooks.

Ingredients

• 🧅1 onion, quartered
• 🧄3 garlic cloves
• 🫑1 red capsicum, deseeded and cut into chunks
• 🫒30 g olive oil
• 🌼1 tsp ground cumin
• 🌿1 tsp ground coriander
• 🌼½ tsp smoked paprika
• 🌶️¼ tsp chilli flakes
• 🍅400 g canned crushed tomatoes
• 🍬1 tsp sugar
• 🧂1 tsp salt
• 🥚4 eggs
• 🌾Fresh parsley and crusty bread, to serve

Thermomix method

1. Place onion, garlic and capsicum in the mixing bowl. Chop 5 sec / speed 5. Scrape down.
2. Add olive oil, cumin, coriander, smoked paprika and chilli flakes. Cook 5 min / 120°C / speed 2 to soften and bloom the spices.
3. Add canned tomatoes, sugar and salt. Cook 10 min / 100°C / speed 2, with the simmering basket on the lid.
4. Transfer the sauce to a wide ovenproof dish or divide among 4 small skillets. Make 4 wells in the sauce with the back of a spoon.
5. Crack an egg into each well. Bake in a preheated oven at 180°C for 8–10 min until the whites are set but the yolks are still runny.
6. Scatter with fresh parsley and serve immediately with crusty bread.