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
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
- 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.
- 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.
- Heat the Q.B.B. ghee in a pan, and then add the onion and garlic. Sauté until the onion is golden brown.
- Turn the heat down to medium, add the capsicum and continue sautéing for about 5 minutes.
- Add the tomato sauce, sliced chillies and cumin powder and cover the pan, and simmer the mixture over low heat until it thickens lightly.
- Add the basil, salt, pepper, and then combine well.
- Gently crack open the eggs without breaking the yolks, and drop them on the boiling sauce.
- Cover the pan and continue cooking the mixture for another 5 minutes or until the eggs are set.
- Serve with warm toasted bread.