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Heat the oil in a wide pan or skillet over a medium heat. Add the red onion, garlic and Robertson’s Black Pepper. Sauté until soft.
Add the red pepper and morogo leaves, and saute for a further 3 minutes.
Add the Robertson’s Paprika and Robertson’s Origanum. Sauté for a further 1-2 minutes, until aromatic.
Add the butter beans, Knorr Tomato Base Dry Cook-In Sauce, tin tomatoes and water. Bring to the boil, then turn down to a simmer. Allow to simmer for about 20 minutes, until the sauce has thickened. Adjust seasoning.
Once the sauce has thickened, make 4 wells and drop an egg in each. Sprinkle over the feta cheese and cover with a lid. Allow to steam slowly until the eggs are cooked, approximately 5 minutes.
Serve the shakshuka in the pan, topped with the chopped basil, with the toasted sourdough on the side.