Shakshuka Eggs

A rich capsicum and spicy tomato sauce, with some good greens in there and happy eggs dropped in on top.

Serves 2-4

Ingredients

1 small red onion, peeled
1 capsicum
2 tbsp olive oil
2 garlic cloves, finely chopped
½ tsp ground cumin
1 tsp smoked paprika
¼ tsp ground sumac
½-1 red chilli, finely diced
2 x 400g tins of tomatoes
1 cup finely chopped kale (or chard or spinach)
4-6 happy eggs
1 handful fresh parsley, chopped
goat’s cheese, to serve
extra virgin olive oil, to serve

Method

Classic Middle Eastern style eggs, all warm and comforting. Shakshuka is hard to beat if you love fresh eggs for breakfast – a rich capsicum and spicy tomato sauce, with some good greens in there and happy eggs dropped in on top. Some goats cheese or fetta and a slice of crusty bread to mop it all up. This is a shakshuka recipe from the guys at Hey Tucker – hope it hits the spot.

 

Finely slice the onion and capsicums. Heat olive oil in a heavy bottomed pan over medium-high heat. Add onion and garlic and cook for 5 or so minutes, until soft. Add chopped capsicums, cumin, paprika and sumac and cook, stirring occasionally, for another minute. Next add the tomatoes, chilli and kale into the pan, reduce heat. If your tomatoes are whole, smash them up with a wooden spoon a bit. Cover and simmer for 15 minutes, until thickened. Season the sauce with salt and pepper.

Crack the eggs into the tomato mixture, so that they sit in their own little wells to poach. Cover the pan again and cook for 5 more minutes, until whites have just set. Remove from the heat and scatter with parsley, goat’s cheese and a drizzle of olive oil. Serve with your favourite mopping up bread.

 

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