Here’s my gorgeous Crespo Olive Shakshuka made in crispy tortilla baskets to scoop up all that olive goodness bursting with Mediterranean flavour! Crespo olives are a fabulous source of fibre, contain a ton of Vitamin E and are low in saturated fat and high in mono saturates.
1. Pre-heat the oven to 180C
Ingredients
Instructions
2. Place the soft tortilla onto a flat surface, brush with olive oil on both sides, sprinkle with salt and pepper
3. Press tortillas down onto oven safe bowls forming an upside down basket shape and bake in the oven for about 6 mins, after 3 mins in the oven shape them again with a bowl on top to guarantee a nice basket shape
4. Allow the baskets to cool, set aside
5. In a frying pan over medium heat with a little olive oil, fry the onions until translucent and starting to brown, add the garlic and sauté another minute
6. Add the paprika, cumin powder and harissa paste, sauté for a couple of mins until the spices cook off
7. Add the diced pepper and a splash of water, cook for another 2-3 mins
8. Stir in the tinned tomatoes and tomato paste, bring to a boil, then tip in the spinach as well as most of the chopped Crespo Olives, Crespo capers and coriander (save some for garnish), cook for 10 mins until the spinach is wilted and the sauce thickens
9. Place the tortilla baskets in an oven dish and equally distribute the tomato sauce between the 4 baskets
10. Make an indentation in the sauce of each basket and crack an egg into each one, cook in the oven for around 10 mins or until set to your liking
11. Scatter with feta cheese and garnish with more chopped coriander and olives
12. Enjoy!