Shakshouka Baked Eggs with Chevre 

INGREDIENTS

2 tablespoons olive oil
1 brown onion, thinly sliced
2 garlic cloves, crushed
1 teaspoon harissa paste
2 teaspoon tomato paste
300g red capsicum, sliced
1/2 teaspoon ground cumin
1/4 teaspoon chilli flakes
1/2 teaspoon salt
1/4 tsp black pepper
2 x 400g tinned tomatoes
130g Udder Delights Chevre
4 eggs
1 tablespoon parsley, finely chopped

DIRECTIONS

1. Place a large frypan over medium heat and add oil. Once hot, add the sliced onion and garlic.
   Cook for 2 minutes then add the harissa and tomato paste. Cook until the paste darkens in
   colour; approximately 2-3 minutes.
   2. Add the chopped capsicum, ground cumin and chilli to the pan. Cook for 10 minutes, or until
   the onion and capsicum begin to soften.
   3. Season with salt and pepper, then add the tinned tomatoes. Simmer and cook for another 10
   mins, or until slightly thickened.
   4. Add half the Chevre and stir to combine.
   5. Use a spoon to make 4 dips in the sauce, then crack an egg in each. Cover and cook for
   another 8-10 minutes, or until the egg whites are cooked.
   6. Crumble the remaining Chevre on top, then garnish with parsley and serve.