• 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

    1

    Heat olive oil over medium heat until shimmering, then add garlic and sauté until fragrant.

    2

    Add diced onion and bell pepper. Cook until slightly softened and onions begin to turn translucent.

    3

    Combine the spices in a small bowl, then sprinkle over the peppers and onions and stir to coat.

    4

    Stir in the canned tomatoes and lower to a simmer.

    5

    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.

    6

    Brush slices of bread with olive oil and broil on low for a few minutes, until lightly toasted.

    7

    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

    Nthabi Seemela’s delicious lamb riblets recipe

     

    ×
    Exit mobile version