Shakshuka
You Will Need:
2 tablespoons olive oil
1 medium onion, diced
1 red capsicum, diced
3 garlic cloves, finely chopped
2 teaspoons paprika
1 teaspoon cumin
¼ teaspoon chili powder
1 can whole peeled tomatoes
6 large eggs
Salt and pepper, to taste
Chopped fresh parsley and coriander, for garnish
How to Make:
Sauté Vegetables: Heat olive oil in a large sauté pan over medium heat. Add the diced onion and capsicum. Cook for about 5 minutes, stirring occasionally, until the onion becomes translucent.
Add Garlic and Spices: Add the chopped garlic, paprika, cumin, and chili powder to the pan. Stir and cook for an additional minute until fragrant.
Add Tomatoes: Pour in the can of whole peeled tomatoes with their juice. Use a spoon to break the tomatoes into smaller pieces. Stir to combine everything.
Simmer: Reduce the heat to medium-low and let the mixture simmer for 10-15 minutes, allowing it to thicken slightly. Season with salt and pepper to taste.
Add Eggs: Make small wells in the tomato mixture and crack the eggs into each well.
Poach Eggs: Cover the pan and let it simmer for 5-8 minutes, or until the eggs are cooked to your liking. For runny yolks, check them around the 5-minute mark.
Garnish and Serve: Sprinkle chopped fresh parsley and coriander over the top. Serve warm, optionally with crusty bread or pita on the side.
Makes approx 2-3 serves
