A one-pot-wonder, and something different for breakfast – Shakshouka (also called Chakchouka) is a Middle Eastern and North African dish traditionally served up for breakfast or lunch. A great vegetarian option, this dish is best eaten with plenty of bread to dunk into the soft yolks and mop up the fragrant sauce.
- 3 tbsp olive oil
- 1 small Spanish onion , peeled, halved and sliced
- 1 clove of garlic , finely chopped
- 1 small red capsicum (red pepper), halved lengthways and sliced into 0.5cm/1/4” strips
- 1 to mato , diced
- 400 g / 14 oz tin chopped tomatoes
- 1 tbsp tomato paste or puree
- 1/4 cup water
- 1 tsp paprika
- 1/2 tsp chilli powder (adjust to desired level of spiciness)
- 1 tsp ground cumin
- Salt and pepper (to taste)
- 4 eggs
- 2 tbsp fresh parsley or coriander , roughly chopped. Pita or any crusty bread to serve
Heat a medium size cast iron skillet over medium high heat. Add olive oil and onion and sauté until onion becomes translucent.
Add garlic, capsicum and diced tomato, and cook for 5 minutes until capsicum is softened.
Add tinned tomatoes, tomato paste, water, spices, salt and pepper, and mix to combine well.
Turn down the stove to medium and let simmer for 10 minutes until the tomato juices have almost cooked out. The mixture should be thick enough to make indentations for the eggs and for the eggs to sit without submerging, but still enough liquid to steam the eggs.
Make indentations in the mixture and carefully crack the eggs in.
Put a lid on (or cover with foil) and let the eggs steam for 3 to 5 minutes, until the whites are just set and the yolks are still runny.
Remove from heat and serve immediately, scattered with the parsley. Serve with crusty bread, or pita bread.