WORLD BAKES

HEARTY DISHES TAKING INSPIRATION FROM AROUND THE WORLD

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Spanish Shakshuka Bake

SERVES 4

PREP & COOK 50 MINS

■ 2 (200g) chorizos, sliced

■ 1 yellow capsicum, chopped

■ 1 large onion, chopped

■ 2 cloves garlic, crushed

■ 2 tsp smoked paprika

■ 1 tsp ground cumin

■ 1 tbsp olive oil

■ 400g can crushed tomatoes

■ 4 eggs

■ 80g Greek-style feta, crumbled

■ Chopped fresh parsley, toasted sourdough, to serve

1 Place chorizo, capsicum, onion, garlic, paprika and cumin in a shallow ovenproof dish or roasting pan (10-cup capacity). Drizzle over oil. Toss well.

2 Cook in a 200C preheated oven for 20 mins, stirring halfway through, until onion is soft and chorizo is lightly golden. Remove. Stir in tomatoes. Season with salt and pepper. Return to same oven for 10 mins.

3 Make four indents in the tomato mixture. Crack an egg into each hole. Sprinkle with feta. Return to same oven for further 10-12 mins, or until egg whites are set but yolks are still runny.

4 Sprinkle with parsley. Serve with sourdough toast.

TIP

For extra veg, stir in some frozen peas before cracking in eggs and serve with a leafy salad on the side.

Taco Beef and Bean Cornbread Bake

SERVES 6

PREP & COOK 1 HOUR

• 750g beef mince

• 1 onion, finely chopped

• 2 tbsp taco spice mix

• 1 green capsicum, finely chopped

• 375g jar enchilada sauce

• 425g can black beans, drained, rinsed

• Fresh coriander leaves, tomato salsa, to serve

CORNBREAD TOPPING

• ½ cup sour cream, plus extra to serve

• 1 cup milk

• 2 eggs