Howdy ho! Shashuka or Shashouka…do I need to explain myself more? This delicious and rich tomato baked eggs dish is a very popular and traditional Isareal breakfast for the champions. The first time I had my shashuka was at Moose and Gibson located at Woolloongabba. Oh man, I would highly recommend you to try them out if you live in Brisbane. Since then, I fell IN-LOVE with this beauty but I never ever thought that I have the ability to cook them, because…they turned out to be so much easier than I thought?
Before I get into the recipe, I want to let you guys know that I cooked mine with chicken mince, but feel free to substitute with chorizo or any types of sausages for your own best interest. Let me know what you guys think. Chow~
Shashuka with Chicken Mince
Serves 3 -4 ppl
Get yourself some…
Chicken mince/pork mince/beef mince
1 red capsicum (chopped)
1 brown onion (chopped)
2 cloves of garlic (finely chopped)
1 can of chopped tomatoes
2 tbsp of tomato paste
1/2 tbsp of smoked paprika
1 teaspoon of cumin
1 teaspoon of sugar
salt & pepper to taste
parsley to garnish
Here it goes!
1. Dice onion and red capsicum. Finely chop the garlic.
3. In a large pan, heat olive oil, add garlic and fry chicken mince til half cooked. Set aside.
4. In the same pan, add olive oil and saute onion and capsicum over medium-high heat until translucent.
5. Add chicken mince back in the pan and add tomato paste. Stir to coat onion, capsicum and chicken.
7. Cover with a lid and let it simmer for 10 – 15 mins until it reduces. This will allow the flavour to develop more.
(If it’s too dry, add a little bit of water)
8. Uncover and make wells in the sauce so the eggs can sit nicely in between.
9. Crack your eggs in. (Be mindful to leave some space between each egg)
10. Cover with a lid and let the eggs cook. You should aim for cooked egg whites but runny egg yolk.
11. Take off the heat and garnish with parsley.
BEST SERVED WITH SOURDOUGH BREAD/CIABETTA with garlic butter!
All photo credits: Eyes of Ed
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