- Goose On The Loose Calabrese Salami (cut into a few slices)
- 2 tablespoons olive oil
- 1 red capsicum, diced
- 2 garlic cloves, peeled and minced
- 1-2 tablespoons tomato paste
- 2 teaspoons ground cumin
- 1 tablespoon chopped coriander, plus more to for garnish
- 1/2 can of crushed tomatoes
- 50g feta or goats cheese, crumbled
- 2 eggs
- Grilled or toasted bread with melted cheese, for serving
- In a medium pan (make sure it’s oven safe), set over medium heat, add olive oil. When hot, add onion and capsicum. Cook until slightly softened, about 3-4 minutes. Stir in garlic, tomato paste, cumin, coriander and cook for 1 minute, just until toasted and fragrant.
- Pour in crushed tomatoes and bring tomato sauce to a simmer and cook for roughly 15 minutes. During this time, the flavour should marry and it should slightly thicken.
- Have a taste and adjust the salt according to your liking. If you’re making this ahead, cool the sauce to room temperature and then store in the fridge until you’re ready to serve.
- Preheat oven to 180 degrees Celsius. Scatter your sliced Goose On The Loose Calabrese Salami on the tomato mix (leave some room for eggs). With the back of a spoon, create a well in the gaps of your shakshuka and crack in the eggs. Sprinkle with feta or goats cheese (we used goats) and transfer to the oven to bake for 10-12 minutes, until the white in the egg has set, yet the yolks are still runny. Garnish with more coriander, cracked pepper and serve with toasted bread (with or without melted cheese).
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