Chakalaka Shakshouka poached eggs

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.

 

Ingredients:

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

6 eggs

Salt and freshly ground black pepper

100g mozzarella, cubed

10g freshly chopped chives

 

Method:

  1. Heat the oil in a pan and fry the onions until soft and translucent on a low to medium heat.
  2. Add the chilli, cumin, paprika, garlic, and the curry powder and stir to combine.
  3. Add the peppers and cook for 2 minutes. Add the carrots and stir to make sure they are well coated in the spices.
  4. Then add the tinned tomatoes, and cherry tomatoes cook until the mixture is slightly thickened, 10 minutes.
  5. 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.
  6. 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.
  7. 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.


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