04 Shak Shuka

The first time, I ate Shakshuka for breakfast was in Perth almost 12 years ago. This North African dish surely vowed me as till today, I still cook it often. Each time, I cook a Shakshuka, I modify the recipe according to the ingredients I have in the refrigerator. However, tomatoes remain as the main ingredient in this recipe.

Preparation time:   20 minutes

Cooking time: 20 minutes

Serves:   6

4 X cans peeled tomatoes in juice

2 tablespoons Q.B.B. ghee

150 g onion, finely chopped

4 cloves garlic, finely minced

250 g red capsicum, seeded and diced

2 red chillies, finely chopped

1 teaspoon cumin powder

Generous handful of fresh basil leaves, finely chopped

Salt & pepper 6 eggs


  1. Open two cans of the peeled tomatoes and pour into a blender and blend till you get a thick sauce and pour it into a bowl.
  2. Take the tomatoes from the remaining can and chop it coarsely. Put the chopped tomatoes and the remaining liquid in the can into the bowl of blended tomatoes.
  3. Heat the Q.B.B. ghee in a pan, and then add the onion and garlic. Sauté until the onion is golden brown.
  4. Turn the heat down to medium, add the capsicum and continue sautéing for about 5 minutes.
  5. Add the tomato sauce, sliced chillies and cumin powder and cover the pan, and simmer the mixture over low heat until it thickens lightly.
  6. Add the basil, salt, pepper, and then combine well.
  7. Gently crack open the eggs without breaking the yolks, and drop them on the boiling sauce.
  8. Cover the pan and continue cooking the mixture for another 5 minutes or until the eggs are set.
  9. Serve with warm toasted bread.



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