Shakshuka is like that kid you envied at high school….they nailed every subject – breakfast, lunch and dinner.
Shakshuka wins that all-rounder dish!
1 onion (finely chopped)
2 cloves of garlic (finely chopped)
2 red capsicums (sliced)
1 tablespoon of paprika
1 tablespoon of ground cumin
pinch of cayenne pepper
1 can of chopped tomatoes
1 can of red kidney beans
optional: crusty bread to sop up all the juices.
- In a deep pan, heat a little oil and saute the onion and garlic until translucent.
- Add the red capsicums and cook for approx. 6-8 minutes, or until soft.
- Mix the paprika, cumin and cayenne pepper, cooking the spices until fragrant.
- Now add the chopped tomatoes and red kidney beans. Simmer for 8-10 minutes, until the sauce begins to reduce.
- Next, season with salt and pepper before cracking 4 eggs evenly on top of the shushuka mix. Place the lid on top and cook for approx 10 minutes. ( I like my eggs slightly runny, so depending on your preference, it’s best to keep an eye on the eggs during this step.)
Serve with fresh coriander and crusty bread.