Shakshouka is one of my favourite special breakfast meals to make. Essentially it is eggs poached in a tomato sauce with chilli peppers, onions and spices. So delicious!
I love eggs for breakfast and this shakshouka is an amazing way to enjoy them for breakfast that is a little different than your standard scrambled, poached or fried ways!
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.
On my look out for different ways to eat eggs, I came across two that I like in particular, one being this Shakshouka and the other a Sweet Potato Breakfast Hash.
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!
PIN FOR LATER
- 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
- 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.
- 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. 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.
- Make four wells in the mixture with a spoon and crack an egg into each well and sprinkle with salt and pepper. Cover again and cook on low heat until the egg whites are cooked, but the egg yolks are gooey.
- To serve, sprinkle with some fresh parsley and dukkah