The richness of these middle eastern flavours known as “SHAKSHUKA” do satisfy the pallet for breakfast, lunch or dinner
Serves
1
Prep time
8 Minutes
Cooking time
20 Minutes
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 eschallot chopped
- 1 tablespoon chopped red capsicum
- 1 tablespoon chopped green or yellow capsicum
- 1 teaspoon Sriracha Sauce
- ½ teaspoon cumin seeds
- ½ teaspoon smoked paprika
- ½ cup chopped tomatoes
- 1 egg
- Himalayan salt and freshly ground black pepper
Garnish
- Sliced green onion or parsley leaves
Method
- Heat oil and butter in a small fry pan, heat over low to medium heat until butter melts
- Add the onion, and cook for 1-2 minutes
- Add the capsicums and garlic and stir while cooking until they are totally softened (3-4 minutes)
- Add the Sriracha sauce, cumin and paprika and cook for 1-2 minutes,
- Add tomatoes to the mixture, reduce heat and simmer for 8-10 minutes, until it breaks down to a sauce consistency. You may need to add a little water if it starts to dry out
- Add the egg to the centre of mixture, cover and cook until egg is still runny and whites are cooked (2-4 minutes)
- Garnish with sliced green onions and serve with crusty slice of toast
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