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Ingrediance
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2 tablespoons olive oil
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1 medium onion, diced
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1 red capsicum (bell pepper), diced
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4 cloves garlic, finely chopped
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2 teaspoons paprika
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1 teaspoon ground cumin
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¼ teaspoon chili powder
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400g can whole peeled tomatoes
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4 large eggs
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Salt and pepper to taste
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Small bunch each of fresh coriander and parsley, chopped
Method
1. Sauté Vegetables: Heat the olive oil in a large pan over medium heat. Add the diced capsicum and onion. Sauté for about 5 minutes, or until the vegetables are soft and translucent.
2. Add Garlic and Spices: Stir in the garlic, paprika, cumin, and chili powder. Cook for another minute until the mixture is fragrant.
3. Prepare Tomato Sauce: Pour in the canned tomatoes along with their juices. Using a spatula, break up the tomatoes into smaller pieces. Season the sauce with salt and pepper, then let it simmer for 10–15 minutes until it thickens.
4. Poach the Eggs: Make small wells in the sauce using a spoon. Crack an egg into each well. Reduce the heat to low, cover the pan, and cook for 5–8 minutes, or until the eggs are just set but the yolks remain runny. If you prefer firmer yolks, cook a little longer.
5. Garnish and Serve: Sprinkle the chopped coriander and parsley over the dish. Serve immediately with crusty bread or pita for dipping.
Highlights
Customization Options: You can personalize your shakshuka by adding crumbled feta cheese, fresh spinach, or a touch of harissa for added warmth and depth.
Versatile Meal: Shakshuka is not limited to breakfast or brunch; it's a satisfying meal any time of the day
RECIPES OF THE WEEK
Shaksuka Eggs
25 MIN
2 / 5
SERVES 4
ABOUT THE RECIPE
These Shakshuka Eggs are a vibrant twist on brunch, perfectly poached eggs nestled in a rich, spiced tomato and pepper sauce with a hint of heat. Scoop it up with crusty bread and let the yolk mingle with the sauce. It’s simple, satisfying, and bursting with flavour from the first bite to the last.