Easy Shakshuka Recipe

 
 

My sister is a qualified Chef and she made this delicious breakfast recipe for me one morning. That was my first introduction to Shakshuka, I have been obsessed ever since.

Shakshuka is a popular dish in the Middle East and North Africa. It’s a simple combination of a simmering tomato sauce with onions, garlic, spices and gently poached eggs. It’s nourishing, filling and one recipe I guarantee you’ll make time and again, not only for breakfast! This is a delicious any time of the day recipe.

 
 

INGREDIENTS

  • 2 TBSP ghee

  • 4 Rashers of nitrate-free bacon, diced (leave out for veg)

  • 1 medium onion, diced

  • 1 red capsicum, seeded and diced

  • 4 small mushrooms, diced

  • 4 garlic cloves, finely chopped

  • 2 TSP paprika

  • 1 TSP cumin

  • ¼ TSP chili powder

  • 1x can whole peeled tomatoes

  • 2 handfuls of spinach, washed

  • 6 large organic eggs

  • salt and pepper, to taste

  • 1 small bunch fresh basil, chopped

  • 1 small bunch fresh parsley, chopped

  • Feta to garnish

  • Sourdough bread to serve

 

METHOD

  1. Heat ghee in a large pan on medium heat. Add diced bacon and cook for 3 minutes.

  2. Add the chopped capsicum, onion, mushrooms and cook for 3 minutes or until the onion becomes translucent.

  3. Add garlic and spices and cook for an additional minute.

  4. Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Stir through the spinach.

  5. Season with salt and pepper and bring the sauce to a simmer.

  6. Use a large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 3-6 minutes, or until the eggs are done to your liking.

  7. Garnish with chopped basil, chopped parsley and optional feta.

  8. Serve with crunchy sourdough toast.

  9. Enjoy!

Amanda Lupica