Shakshuka
Serves: 4
Prep time: 10 minutes
Cook time: 35 minutes
2 ½ serves per portion
Recipe courtesy of Alison Alexander, Moggill Branch
Ingredients:
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 3 red capsicums, diced
- 3 cloves garlic, finely chopped
- 1 ½ teaspoons ground cumin
- 1 teaspoon fresh oregano
- ½ cup canned kidney beans or chickpeas, drained and rinsed
- 1-2 teaspoons harissa or chilli paste
- 6 very ripe roma tomatoes, roughly chopped
- 4 eggs
- ½ cup flat leaf parsley, roughly chopped
Method:
- HEAT oil in frypan over medium heat and sauté the onion until it is transparent.
- ADD capsicum, garlic, cumin and oregano to pan. Cook for 5 minutes.
- ADD the beans, harissa and tomatoes and continue to cook for another 20 minutes. Place a lid on the pan if the mixture evaporates too much liquid.
- MAKE 4 indentations in the mixture with the back of a spoon and break an egg in each space.
- COOK gently for about 10 minutes until the whites are set but yolks are still soft.
- SPRINKLE fresh parsley over the top and serve immediately with crusty bread.
What's Great About It:
Shakshuka is an Arabic word meaning ‘shaken’ or ‘mixed up’. Originating from Israel, this breakfast provides a hearty, spicy and veggie packed start to the day. For an alternate method, try making a larger batch of the tomato base, then transfer to a large dish before cracking in one egg per person and baking in an oven.
