Shakshuka

Eggs cooked in a tomato sauce, best mopped up with toast – this Shakshuka is all you need for a hearty breakfast! It has its origins in Israel but is now a popular breakfast dish that is loved by all. It’s an all-in-one meal with a good mix of proteins, carbs, and fats. I have customized mine with some Bocconcini cheese, but feel free to substitute it with any soft cheese. It will become a family favourite soon with the burst of tomato flavours and that cheese and egg – it’s a breakfast for champions! Happy Cooking 🙂

Take this to the next level with a drizzle of chilli oil. Find the recipe here.

Shakshuka

Recipe by Aishwarya

Prep time

10

minutes

Cooking time

20

minutes

Ingredients

• 6-7 medium sized tomatoes – diced

• 1 onion – finely chopped

• 1 small capsicum – diced

• 3 eggs

• 2 tbsp olive oil

• 6-7 garlic cloves – finely chopped

• 1 tsp red chilli flakes

• 1 tsp oregano seasoning

• 1 tsp salt to taste

• Any soft cheese of your choice (I’ve used Bocconcini)

• Coriander/Mint leaves for garnish

Directions

• Heat a frying pan with oil and add in the chopped onions, diced capsicum, garlic, and red chilli flakes. Sauté for 3-4 minutes.
• Add in the diced tomatoes and oregano. Let this cook for 10-15 minutes or until and tomatoes are soft. Season with salt.
• Make three shallow wells in the tomato mixture and crack the eggs into the well. Cover with a lid and let it cook for 10 minutes. If you would prefer runny eggs you could reduce the time accordingly.
• Garnish with cheese and herbs.

Notes

• The herbs you could use for garnish – mint, basil, oregano