Healthy Shakshuka
This vibrant shakshuka features poached eggs nestled in a flavourful spiced tomato sauce, enriched with Italian-style sausages for added depth. Perfectly balanced with cumin, paprika, and a touch of heat, it’s a satisfying breakfast or brunch dish that pairs beautifully with crusty bread.
Healthy Shakshuka
Servings: 4 ervings
A vibrant and hearty breakfast dish combining spiced tomatoes, poached eggs, and a selection of premium Italian-style sausages.
Print Recipe
Ingredients
- 1 tbsp extra virgin olive oil
- 1 onion finely chopped
- 1 red capsicum seeded and finely chopped
- 3 –4 garlic cloves roughly chopped
- 2 tsp paprika
- 1 tsp ground cumin
- 1/4 tsp chilli powder
- A pinch of salt
- 6 pork chipolatas
- 400 g canned whole peeled tomatoes
- Fresh parsley roughly chopped
- Crusty bread to serve
Equipment Used
Instructions
- Heat the olive oil in a fry pan over medium heat. Add the finely chopped onion and sweat gently until soft and translucent. Add the diced red capsicum and continue cooking until the vegetables have softened and begun to caramelise slightly.
- Lightly crush the garlic cloves with the back of a knife and roughly chop them. Add the garlic to the pan and stir through, cooking briefly until fragrant. Sprinkle in the paprika, ground cumin, chili powder, and a pinch of salt, tossing to coat the vegetables evenly and toasting the spices gently.
- Add the Italian sausages to the pan and brown them off evenly. Once browned, add the canned tomatoes, breaking them up with a spoon. Stir the mixture well and bring it to a gentle simmer.
- Allow it to cook for approximately 15 minutes, until the sauce thickens and the raw tomato taste has mellowed.
- Make small wells in the tomato and sausage mixture and carefully crack eggs into each well. Cover the pan and poach the eggs until the whites are set but the yolks remain tender and runny, about 5 minutes.
- Sprinkle the roughly chopped fresh parsley over the top and serve immediately with crusty bread to mop up the sauce and runny yolks.
