Recipe by Ben Milbourne, as featured in Left of the Map on Channel 7 & 7plus. 

Ingredients

1 jalapeño, sliced

2 large vine-ripened tomatoes, diced

3 garlic cloves, chopped

4 large eggs

1 jar Pukara chilli and tomato pasta sauce

1/2 bunch parsley leaves, torn

3 tbsp olive oil

4 slices sourdough bread, toasted

1 tbsp paprika

Method

Step 1
In a large ovenproof pan, heat the olive oil over medium heat.

Sauté the garlic until fragrant, then stir in the pasta sauce and sliced jalapeño.

Let it simmer for 2-3 minutes.

Create small wells in the sauce and crack in the eggs.

Place the pan in the oven at 180°C and bake until the eggs reach your preferred doneness.

Step 2
Meanwhile, combine the diced tomatoes and parsley in a bowl to make a fresh, vibrant salsa.

Step 3
Once the shakshuka is ready, rub the toasted sourdough with a clove of garlic.

Serve the pan of shakshuka with the fresh salsa spooned on top and the garlic-rubbed sourdough on the side for dipping.

Enjoy the rich, spicy flavours of this comforting classic!