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Shakshuka

45 Minutes
4 Servings
16 Ingredients

Description

Warm, hearty and oh so delicious, Shakshuka is a Middle Eastern breakfast dish filled with wonderful flavour and heartiness. For an elevated twist on this morning classic, try our Shakshuka recipe made with gourmet lamb bangers and spicy jalapeños – perfect to enjoy any time of day. While technical in some areas, this recipe is mostly simple using versatile and flavourful ingredients, such as large free-range eggs, ground spices, fresh garlic and tomatoes, and nutrient-rich baby spinach. This exciting Shakshuka recipe is bound to become a highly requested favourite in your kitchen after the first try, coming up on the breakfast, lunch and even dinner menu time and time again!  Serve warm with a bread of your choice, and garnish with fresh basil. All of these ingredients are available at Checkers, and on Sixty60 for delivery in 60 minutes. Just Sixty60 it!

Directions

1. Heat the oil in a large skillet. Add the bangers cook until browned all over, remove and set aside.

2. Add a splash more oil if necessary, then add the onions and sauté over medium heat until translucent, for about 5 to 10 minutes.

3. Add the paprika and cumin, followed by the red pepper and jalapeño and cook for 3 to 5 minutes until softened.

4. Stir in the garlic and tomato paste and sauté for another 2 minutes.

5. Add the tomatoes, season well with sugar, salt and pepper.

6. Add the bangers, cover with a lid and leave to cook over a low heat for 15 minutes or until the bangers are cooked through.

7. Stir the baby spinach through and let it wilt.

8. To poach the eggs, bring 5cm-deep water to a rolling boil in a small saucepan, add the vinegar. Take a whisk and whisk all along the sides to create a whirlpool. Carefully break an egg into the centre of the whirlpool, turn down the heat and leave to poach.

9. Scoop out with a slotted spoon and repeat with all the eggs

Ingredients

  • 2 tbsp. oil
  • 8 lamb bangers
  • 2 onions; chopped
  • 1 tbsp. sweet paprika
  • 1 tbsp. ground cumin
  • 1 large red pepper; de-seeded and chopped
  • 1 large jalapeño; de-seeded and chopped
  • 4 garlic cloves; finely chopped
  • 1 sachet (about 3 tbsp.) tomato paste
  • 1 can whole peeled tomatoes; chopped smaller
  • 2 ½ tbsp. sugar
  • Salt and pepper; to taste
  • 2 cups baby spinach
  • Fresh basil for serving

 

For the Eggs

  • 6 large eggs
  • 2 tbsp. vinegar