Shiraz Shakshuka🍳🍷

Inspired by our early morning breakfasts on the first day of harvest. Hearty, warming, and made even better with a dash of Shiraz - because sometimes the first glass of the day comes before noon.

Ingredients

• 2 tbsp JOSEPH Extra Virgin Olive Oil
• 1 brown onion, sliced
• 1 red chilli, diced
• 1 large clove garlic, finely chopped
• 1 red capsicum, diced
• 1 tsp ground cumin
• 1 tsp paprika
• 400 g can cherry tomatoes
• 390 g can lentils, drained and rinsed
• 2 cups baby spinach
• 4 eggs
• fresh coriander, to garnish
• crusty continental bread, to serve
• a splash of Primo Estate Shiraz

Directions

1. Preheat and sauté
Preheat your oven to 180°C. On the stovetop, add 2 tbsp olive oil to a large ovenproof pan over medium-high heat. Add the sliced onion, garlic, chilli, and capsicum. Cook for 5 minutes, stirring, until soft and fragrant.

2. Build the sauce
Add the cumin and smoked paprika, stir for 1 minute to bloom the spices. Add the cherry tomatoes, cooked lentils, and a generous splash of Primo Shiraz. Season well and stir to combine. Bring to a gentle simmer, then stir in the spinach and cook for 2 more minutes. Remove the pan from heat.

3. Bake the eggs
Use a spoon to make four wells in the sauce. Crack one egg into each. Carefully transfer the pan to the oven and bake for 15 minutes, or until the eggs are just set with soft yolks.

4. Serve
Top with the chopped coriander and a drizzle of JOSEPH Extra Virgin Olive Oil. Serve hot with plenty of crusty bread on the side!