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Theo's Campfire Shakshuka

Theo Michaels

Ingredients:

  • 1 onion, diced

  • 1 clove garlic, chopped

  • 1 tbsp harissa (or ras el hanout)

  • 600g ata

  • 4 eggs

  • 1 small bunch fresh coriander, chopped

  • 2 tbsp olive oil

  • 1 chilli, sliced

  • 100g feta, for garnish

Method:

  1. Fry the onions in olive oil for a few minutes until softened, then stir in the garlic and after a minute add the harissa or ras el hanout.

  2. 30 seconds later stir in the ata, season generously with salt and pepper and leave to simmer for five minutes.

  3. When ready, create a small well in the sauce with the back of a spoon, crack an egg into the well, and then repeat until all eggs are in the sauce. I usually give it another drizzle of olive oil over the top at this stage.

  4. Cover the pan tightly and leave to simmer until the eggs are just cooked through - about 4 minutes or to your liking.

  5. Remove from the heat, take off the lid and finish with some fresh coriander, crumbled feta (if using) and scatter over the chilli slices.

  6. Serve with grilled rustic bread!