Shakshouka, Israeli eggs poached in spicy sauce.

Shakshouka makes a deliciously warming breakfast but can also be enjoyed any other time of the day. Perfect to beat those winter chills!





2 Tablespoons of Coconut oil

1 Onion (chopped)

2 Cloves garlic (crushed)

Sprinkle of Chilli powder (to taste)

2 Teaspoons of paprika plus extra for garnish

2 Teaspoons of ground cumin

1 Red capsicum (thinly sliced)

1 can of diced tomatoes

6 Eggs

Himalayan salt (to taste)

Freshly ground peppercorns

2 Tablespoons fresh parsley (chopped)

Sourdough or wraps to serve



Melt the coconut oil in a frying pan, add the onions, garlic, capsicum and chilli flakes and saute until soft and fragrant.

Add the cumin and paprika and stir to combine, season with salt and pepper.

Pour the tomatoes over the onion mixture and simmer for 5 minutes. Taste and season again if required.

Using a wooden spoon, make six wells and crack the eggs into them then cover with a lid for a few minutes until the eggs are cooked to your liking.

Sprinkle with chopped parsley and paprika. Serve with fresh sourdough or wraps.




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