Shakshuka

Breakfast Dinner
Photo of Shakshuka

Ingredients

  • 1 tbsp olive oil
  • 1/2 onion, peeled and diced
  • 1 clove garlic, minced
  • 1 capsicum, seeded and chopped
  • 4 cups ripe diced tomatoes (or 2 cans diced tomatoes)
  • 2 tbsp tomato paste
  • 1/2 tsp chilli powder
  • 1 tsp ground cumin
  • 1 tsp paprika
  • Pinch of cayenne pepper
  • 1 tbsp brown sugar
  • Salt and pepper, to taste
  • 6 eggs
  • 1/4 cup fresh chopped parsley and coriander
  • Dukkah
  • Sour cream, to serve

Method

  1. Heat olive oil in a pan over medium heat.
  2. Add diced onion and cook until starting to soften.
  3. Add garlic and cook briefly until fragrant.
  4. Stir in chopped capsicum and sauté for around 5 minutes.
  5. Add tomatoes, tomato paste, spices, brown sugar, salt, and pepper.
  6. Simmer for 5 minutes to blend the flavours.
  7. Crack eggs into the sauce one at a time. Cover and cook for 5–10 minutes, depending on how runny you like your eggs.
  8. Garnish with chopped parsley, coriander, and a sprinkle of dukkah.
  9. Serve with a dollop of sour cream.