The Shakshouka (is a dish of eggs poached in a sauce of tomatoes, peppers, and onions) seems to be all the rage at the moment. Funny, since I have been making this recipe for years. This is my version, with a South African twist on it.
It is very healthy seeing as you are getting your 5 a day all in one sitting.
I like mine with a bit of spice but you can adjust to your personal choice in spicy.
3 tablespoons oil
1 onion, finely chopped
1 small red chilli, seeded and chopped
1 tsp cumin, ground
1 tsp smoked paprika
1 clove garlic, finely chopped
1 tablespoons mild curry powder
1 green pepper, finely chopped
1 red pepper, finely chopped
1 yellow pepper, finely chopped
2 carrots, peeled, and grated
1 tinned chopped tomatoes
100g cherry tomatoes halved
1 tin butter beans
2 corn on the cob, charred over a open flame, and kernels removed
1 tsp fresh oregano leaves
Salt and freshly ground black pepper
100g mozzarella, cubed
10g freshly chopped chives
- Heat the oil in a pan and fry the onions until soft and translucent on a low to medium heat.
- Add the chilli, cumin, paprika, garlic, and the curry powder and stir to combine.
- Add the peppers and cook for 2 minutes. Add the carrots and stir to make sure they are well coated in the spices.
- Then add the tinned tomatoes, and cherry tomatoes cook until the mixture is slightly thickened, 10 minutes.
- Add the beans, charred corn and oregano, and reduce the heat. Using a teaspoon, make 6 cavities in the chakalaka mix. Crack an egg into each one, season with salt and pepper.
- Dot the mozzarella cubes around the pan. Put the lid on for 3-5 minutes or until the eggs are soft but the white is cooked.
- Sprinkle over the chives; serve on a slice of toasted ciabatta and a slice of avocado and a mimosa.
Serves: 6 people
Tip: Chakalaka is very versatile; it can be made and used for a filling in an omelette, with grilled chicken, or even served with a piece of pan fried fish. It will last a few days in the fridge in an airtight container.