Deliciously cheesy Shakshuka
Originating from the Maghreb region of North Africa, Shakshuka is made by poaching eggs in a spiced tomato sauce infused with peppers.
Make your mornings more memorable and mix things up with this deliciously cheesy Shakshuka.
Packed with flavour and protein, this easy recipe is guaranteed to get your day off to a good start.
Serves: 6 | Cooking time: <15 min
Ingredients
- 30 ml canola oil
- 2 garlic cloves, crushed
- 1 onion, chopped
- 1 red pepper, chopped
- 10 ml smoked paprika
- 5 ml ground cumin
- 2.5 ml smoked chilli flakes (optional)
- 1 ml chilli powder
- 800 g canned chopped peeled tomatoes
- 45 ml tomato paste
- 15 ml sugar
- salt & freshly ground black pepper
- 4 extra large eggs
- 100 g mozzarella, grated
- 30 ml fresh coriander, chopped
- 30 ml flat leaf parsley, chopped
Method
1. Using a cast iron skillet or frying pan, heat the oil and fry the garlic, onion and red pepper until soft and golden. Add the paprika, cumin, chilli flakes and chilli powder and fry for 1 minute.
2. Add the tomatoes, tomato paste and sugar and simmer for 5 minutes until thick. Season to taste. Use a spoon and make wells in the tomato mixture.
3. Break an egg into each well. Sprinkle the cheese over. Cover and cook over low heat until the eggs are done to your liking.
4. Sprinkle with coriander and parsley. Serve with buttered toasted sourdough bread, toasted flatbread or pita bread.
