Nothing beats poached eggs, but combine it with a scrumptious shakshuka and you’ve got a winner of a breakfast on your hands! Try our delicious shakshuka recipe for a breakfast or brunch filled to the brim with flavour
Shakshuka
Ingredients
- 1 tablespoon olive oil plus extra for brushing the bread
- 1 teaspoon minced garlic
- ½ medium onion diced
- ½ medium red bell pepper diced
- 1½ teaspoons paprika
- 1½ teaspoons crushed red pepper flakes
- ½ teaspoon cumin
- ½ teaspoon ground coriander
- ¼ teaspoon salt
- 400 g canned crushed tomatoes
- 3 large eggs
- Salt & pepper
- Feta cheese crumbled (optional topping)
- Parsely chopped (optional garnish)
- 4 slices sourdough bread
Instructions
Heat olive oil over medium heat until shimmering, then add garlic and sauté until fragrant.
Add diced onion and bell pepper. Cook until slightly softened and onions begin to turn translucent.
Combine the spices in a small bowl, then sprinkle over the peppers and onions and stir to coat.
Stir in the canned tomatoes and lower to a simmer.
Make 3 wells in the stew and crack an egg into each one. To make the eggs over easy, simply cover the pan and let cook for about 8 minutes or until done. To cook the eggs like we did (sort of over-medium), immediately break up the yolks with a fork, then cover and cook for about 15 to 20 minutes or until done.
Brush slices of bread with olive oil and broil on low for a few minutes, until lightly toasted.
Garnish shakshuka with fresh parsley and optionally top with crumbled goat cheese. Serve family-style with toasted bread.
ALSO SEE: Nthabi Seemelas delicious lamb riblets recipe
