Breakfast – to me it’s the most important meal of the day, to get your day off on the right foot. A week or so ago, I saw somebody posted about Shaksuka on FB and of course, my impressionable mind (and tummy) felt the hunger pangs immediately. Before, that post would have sent us off to Holey for brunch but without that luxury, it led me to try my hand at the recipe. Anyways, that was a while ago and yesterday it was SA who woke up clamouring for Shaksuka. So off we went to do our groceries and came back to make this delicious and SUPER EASY North African breakfast dish, which we then had with our gluten-free rotis/tortillas.
What do we need? One medium onion, some bell-peppers, 3 cloves of garlic, some ground cumin and paprika, salt and pepper to taste, one can of whole tomatoes, 4 sausages, 3 eggs and some grated Dhaka poneer. First – before doing anything at all turn your oven on then slice up some onions and bell peppers, just halve them and slice them up. We used one medium onion and two half bell peppers – one red and one yellow. Also, slice up three cloves of garlic very thinly. Also, start frying up your sausages till they are nice and brown, which we will cut up and add to the shaksuka.
Once that is done, heat up some oil in a skillet and start frying the onions and bell peppers. Let them sizzle and fry till they are slightly blackened (and fragrant) and add in the garlic. Next, sprinkle in about half a teaspoon of ground cumin and some paprika (you can add just a pinch or however much heat you like).
Now, open up a 400g (14 oz) can of whole tomatoes and just pour all the contents over the fried onions, bell-peppers and garlic. Add some salt and pepper to taste as well as the cut up sausages. Distribute them evenly across the pan and mix them up a bit. Also, sprinkle in the grated poneer on top.
Now break three eggs (we used three, but you can easily use 4) on top of the mixture. Next, put it in the oven and turn on your timer for 7-10 minutes. Check after 7, but you will mostly likely need 10 minutes.
Take out your skillet. Isn’t that sight just gorgeous? Cut up some cilantro and sprinkle it over the top for garnish. Serve your skillet on the table and eat with some some roti or bread or whatever floats your boat. Aaaah! Heaven 🙂
1 medium onion (thinly sliced)
1/2 red bell pepper (thinly sliced)
1/2 yellow bell pepper (thinly sliced)
3 cloves of garlic (thinly sliced)
4 beef sausages (fried and cut up in bite-sized pieces)
1/2 tsp ground cumin
1/2 tsp ground paprika
1 400g can of whole tomatoes
salt and pepper to taste
1/4 block of Dhaka poneer (grated)
chopped cilantro (for garnish)