Shakshuka is the new buzz word in the foodie streets. This egg cooked in a tomato-based dish is a must-try, especially if you want to spice up your breakfast routine.
By Ntwenhle Gcabashe
Photography by Hema Patel
CURRIED VEGETARIAN SHAKSHUKA
Prep time: 10 minutes
Cooking time: 15 minutes
Serves: 4
- 4 medium eggs
- 2 tablespoons (30ml) oil
- 1 onion, finely chopped
- 3 garlic cloves, crushed
- 1 tablespoon curry powder
- 1 tablespoon garam masala
- 1 tablespoon ground cumin
- 1 canned chick peas, drained
- 1 canned butter beans, drained
- 1 tablespoon tomato paste
- Handful fresh spinach, finely chopped
- ½ cup (125ml) coconut cream
- Salt and pepper
- Flat bread, for serving
- Fresh coriander, for serving
- Heat oil in a large frying pan, and fry onion and garlic until soft.
- Add dry ingredients
- Add beans, tomato paste, spinach and cream. Season with salt and pepper. Cook for 4–5 minutes.
- Flatten the mixture with a spoon, and make six small holes. Crack the eggs into each hole and cover with a lid. Reduce heat and cook for 10–15 minutes or until eggs set.
- Serve with flat bread and coriander.
Tip: You can add any type of meat to this dish.
SEE ALSO: Stuffed chocolate and berry toast