Shakshouka (poached egg recipe)

Shakshouka

I love eggs for breakfast!

As I am writing up this post, I am looking at the above picture of the Shakshouka and I am really craving it.

I usually have eggs for breakfast, around 2-3 times per week and I absolutely love them. I either have Frittata, Banana & Coconut Pancakes or occasionally I have them scrambled or fried. Eggs are a great source of protein and they are packed full of vitamins, minerals, essential amino acids and healthy fats. They are great to have for breakfast as they tend to fill you up nicely and are such a healthier alternative to cereal, toast and (traditional) pancakes.

I am always on the lookout to find new breakfast recipes that involve eggs and on an episode of Masterchef Australia a month or so ago, a contestant made a baked egg dish and it looked amazing. Naturally, I was curious to find out more about these types of breakfast dishes and I started looking them up on the web. I came across two that I like in particular, one being the Shakshouka and the other a Sweet Potato Breakfast Hash (the recipe for this will be posted in the coming weeks).

For those who may not have heard of a Shakshouka before - it is a popular meal in Morocco, Libya, Algeria, Egypt and Tunisia - and essentially it is eggs poached in a tomato sauce with chilli peppers, onions and spices. I found a really good recipe on Eat Drink Paleo and adapted it slightly.

I hope you enjoy it!

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Shakshouka.jpg

Shakshouka

Serves 2

Ingredients

  • 4 pieces of short cut bacon, diced
  • 2 1/2 tablespoons olive oil
  • 4 eggs (I used organic eggs)
  • 1 medium red capsicum, sliced into small strips
  • 1/2 Spanish onion, chopped
  • 1 garlic clove, minced
  • 1 x 400 gram tin organic chopped tomatoes
  • 2 teaspoons Moroccan spice mix
  • Chilli flakes (I only used around 1/8 teaspoon, but you can more if you can handle it)
  • Fresh parsley, roughly chopped
  • Dukkah to sprinkle on top (I used a pistacchio dukkah mix)
  • 1/2 teaspoon sea salt
  • Pepper for sprinkling

Method

  1. Add 1/2 tablespoon olive oil to a fry pan on medium high heat , add bacon and cook until browned and crispy. Set aside on a plate covered with paper towel to drain the fat.
  2. Heat another fry pan (large) on medium heat and add the remaining 2 tablespoons of olive oil and saute the onion, garlic and capsicum with a sprinkle of sea salt for 3-4 minutes or until the onion and capsicum start to soften.
  3. Add the bacon, tomatoes, Moroccan spices and chilli flakes, stir and cover with a lid and cook on low heat for 15 minutes, stirring occasionally.
  4. Make four wells in the mixture with a spoon and crack an egg into each well and sprinkle with salt and pepper.
  5. Cover again and cook on low heat until the egg whites are cooked, but the egg yolks are gooey.
  6. To serve, sprinkle with some fresh parsley and dukkah.

Vanessa-Vickery-Bio

Ness is a qualified nutritionist, a life & wellness coach in-training, and a mother of two gorgeous and extremely energetic toddlers. She has created Becomingness, a health and wellness website, to help women achieve their health and wellness goals by providing accurate, accessible and attractive products and services that promote motivation, empowerment, self-belief and happiness. Come say hello and follow Ness on Facebook, Instagram, Twitter & Pinterest.

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