Smokey Shakshuka (baked eggs)
Smokey shakshuka (Serves 2)
1/2 teaspoon loosely packed saffron
1/2 cup (125ml) water
1/2 teaspoon cumin seeds
3 teaspoon rice bran oil
1 small brown onion (80g), sliced thinly
2 clove garlic, crushed
1 small red capsicum (150g), sliced thinly
100 gram extra lean minced (ground) beef
2 tablespoon coarsely chopped fresh flat-leaf parsley
5 medium vine-ripened tomatoes (750g), chopped coarsely
1/2 chipotle chilli in adobo sauce, chopped finely
1/2 teaspoon smoked paprika
100 gram baby spinach leaves
1 wholemeal pitta (85g), torn crossways
2 small eggs
Combine saffron and the water in a small jug.
Toast cumin seeds in a large deep dry frying pan over medium heat for 1 minute or until fragrant, remove from pan.
Heat 2 teaspoons of the oil in same pan; cook onion, garlic, capsicum and beef, stirring, for 5 minutes or until beef is browned and vegetables are tender.
Add saffron mixture, cumin, parsley, tomato, chilli and paprika to pan; bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, for 10 minutes or until mixture has thickened slightly. (If the mixture sticks to the pan while cooking, add 1 tablespoon of water to the pan to help stop the ingredients sticking.) Stir through half the spinach. Season with pepper to taste.
Meanwhile, heat a grill pan (or grill or barbecue) over medium heat. Rub pitta with remaining oil on both sides; cook for 1 minute each side or until charred. Remove from pan; cover to keep warm.
Make two indents in the hot tomato mixture with the back of a spoon. Break 1 egg into a cup, slide into indent. Repeat with remaining egg. Reduce heat to low; cook, covered, for 4 minutes or until egg whites are set.
Top with remaining spinach, serve with pitta.