Shakshuka Breakfast by IronClad

Breakfast

Main Ingredient: Eggs
Prep Time: 15 Min.
Cook Time: 20 Min.
Serves: 2
Recipe by: Ironclad

Ingredients

2 Tbsp olive oil
1 brown onion, peeled and sliced
1 green & 1 red capsicum, seeds removed and roughly chopped
2 garlic cloves, peeled and finely chopped
1 tsp ground coriander
½ tsp sweet smoked paprika
1 tsp ground cumin
½ tsp chilli flakes (optional)
salt and pepper to taste
3 large tomatoes, cored and chopped
1 c tomato passata
1 tsp brown sugar
¼ c fresh parsley, roughly chopped
4 large eggs
¼ c fresh mint, roughly chopped
¼ c fresh coriander, roughly chopped
6 small pita breads, warmed
1 c plain yoghurt, spiked with a little lemon juice and mint

PRINT RECIPE

Main Ingredient: Eggs
Prep Time: 15 Min.
Cook Time: 20 Min.
Serves: 2
Recipe by: Ironclad

Rate Recipe

Said to have originated from North Africa–Tunisia, Shakshuka is quite popular breakfast option in the Middle East and you’ll find variations of it in Palestine, Israel, Egypt and many other places. It’s an affordable, filling, and undemanding meal, so it’s no wonder it’s only gaining in popularity all over the world.

INSTRUCTIONS:

METHOD

1. Heat oil in your Ironclad Legacy Pan over a medium heat. Add the onion, capsicum, garlic, spices and seasoning. Cook until the vegetables are tender, about 8-10 minutes.

2. Add the tomatoes, passata and sugar. Simmer until the tomato mixture begins to reduce. Add parsley and stir to combine.

3. Make 4 wells in the tomato sauce and carefully crack an egg into each. Reduce heat to low, cover the pan and cook until the egg whites are set, about 4-5 minutes. (You can cook longer depending on how you like your egg yolks.)

4. Uncover and toss over the mint and coriander. Serve immediately with pita breads and yoghurt.