Shakshuka Recipe
Shakshuka Recipe
A beautiful brekkie served straight from the pan, this is a wonderful way to enjoy a communal breakfast with loved ones.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 2 tbsp olive oil
- 2 leeks, washed & sliced
- 3 cloves garlic, peeled & finely sliced
- 2 red capsicums, deseeded & finely sliced
- Pinch chilli powder
- 1 tsp ground cumin
- 3 fresh bay leaves
- Sea salt & freshly ground black pepper
- 1 tsp tomato puree
- 2 × 400g tins chopped tomatoes
- 4 large eggs
- 2 tbsp fresh coriander, to serve
Method
- Heat oil in large frying pan on high heat.
- Add leek, garlic, capsicum, spices, bay leaves and seasoning, stir, and cook for about 10 mins until capsicum is softened and spices are fragrant, stirring often.
- Add tomato puree and tinned tomatoes, roughly mash into mix and bring to boil. Reduce heat to low to reduce sauce, then season to taste.
- Make divets in sauce and crack eggs into mixture, then cover and let cook for about 3 mins until eggs are cooked to your liking. The yolk should be soft. If you cook too long, just scramble into dish.
- Serve from frying pan topped with fresh coriander.
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