SPICY SHAKSHUKA POACHED EGGS RECIPE

SPICY SHAKSHUKA POACHED EGGS RECIPE

Weekends are ideal for creating large breakfasts that get you full of delicious food and taste fantastic. If you’re looking for the ideal time to indulge in your favourite dish, breakfast is a great option. This dish for poached eggs in spicy shakshuka is a timeless one-pot wonder. You don’t need to poach fancy eggs for avo toast since the eggs cook well with much better results in the spicy tomato sauce.

SPICY SHAKSHUKA POACHED EGGS SUGGESTIONS

An easy tomato sauce recipe with all the classic pasta sauce ingredients plus some spice. Use either chopped or whole canned tomatoes for this recipe. The sauce is ready for the eggs when wells can be made in it, but it shouldn’t be too reduced. Top your shakshuka with chopped fresh herbs like coriander and parsley, and serve it on buttered ciabatta bread with a steaming mug of your favourite drink.

This recipe for spicy shakshuka poached eggs will become a new favorite at your weekend brunch gatherings.

Spicy shakshuka poached eggs recipe

SPICY SHAKSHUKA POACHED EGGS RECIPE

Recipe by Carla Zinkfontein

Course: Breakfast

Cuisine: Middle Eastern

Difficulty: Easy

Servings: 6 servings

Prep time: 10 minutes

Cooking time: 20 minutes

Total time: 30 minutes

INGREDIENTS

  • 2 tbsp. olive oil

  • 1 medium onion, diced

  • 1 red bell pepper, seeded and diced

  • 4 cloves garlic, finely chopped

  • 2 tsp paprika

  • 1 tsp cumin

  • ¼ tsp chili powder

  • 2 cans whole peeled tomatoes

  • 6 large eggs

  • salt and pepper, to taste

  • 1 small bunch fresh coriander, chopped

  • 1 small bunch fresh parsley, chopped

METHOD

  • Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent. Add garlic and spices and cook an additional minute.
  • Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer until you can drag a spoon through it without it coming back too quickly.
  • Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.
  • Garnish with chopped coriander and parsley.
»SPICY SHAKSHUKA POACHED EGGS RECIPE«

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