Eggs Shakshuka

I think I have had to look up the spelling of this dish over a hundred times. What exactly is Shakshuka? It’s a North African, Middle eastern dish that can be eaten at any time of the day, its usually vegetarian and it is served in one pot.


Basically, it’s the easiest most filling breakfast dish you can make when you want to make something to fill those stomachs but are in no mood to clean too many dishes. I decided to make this dish non-vegetarian and used some beef cevapcici as my base. For those of you who do not know, cevapcici is, its pressed spiced minced beef. The flavours are bold and gives whatever dish you are making that extra kick.


I made this one pot wonder for breakfast and was pleasantly surprised. It was so tasty, and really filling. I even made a comment to my husband that this is a perfect dish to make when camping. He looked at me and said first of all we have never been camping, and second of all, I do not think we would be cooking over a campfire with a cast iron skillet and a dozen eggs.


I took this as: Challenge Accepted.


As I have shown in past posts, I am quite the walker if I do say so myself. I would not want to use the term hiker as it is way too pompous of me to take credit or fall under the hiking communities’ abilities. Regardless, I am getting off topic, what I want to say is, next time we plan a hiking weekend, I will pitch a tent and we will make these bad boys for breakfast early the next day.


 

Eggs Shakshuka

  • 5 eggs

  • 250 ml canned diced tomatoes

  • 300g cevapcici or spiced sausage

  • 250 ml water

  • 1 tbsp tomato paste

  • 1 tsp cumin

  • 1 tsp sumak

  • 1 tbsp olive oil

  • 2 small red onions, diced

  • 1 red bell pepper, sliced

  • 2 tbsp crumbled feta

  • 1 tsp fresh parsley, finely chopped

  • Salt and pepper

In a large pan add olive oil. Add red onions and simmer for 3 minutes. Add cevapcici and simmer for another 5 minutes. Add bell pepper, tomato paste, cumin, sumak, salt and pepper. Simmer for 5 more minutes.


Add canned tomatoes and water. Turn down the heat and cook for about 25 - 30 minutes, the liquid should be quite reduced. Make small holes in your mixture and crack in your eggs and Feta cheese.


Cover your pan and cook for about 5 minutes, depending on how cooked you like your eggs.

Remove from stove and add chopped parsley.

Serve with bread or your liking.

 











 

6 views0 comments

Recent Posts

See All