Shakshuka

Shakshuka. Image Credit: Kerryn du Toit

Baked Breakfast Shakshuka – Breakfast has never been this good

A dish that’s not just great to share, but goes perfectly with any sides you add to it, Baked Breakfast Shakshuka is here to serve your whole family.

Shakshuka

Shakshuka. Image Credit: Kerryn du Toit

Often, breakfast is eaten in a hurry or on the go on your way to work or school. However, the weekend provides you with the perfect opportunity to serve a breakfast that is not only tasty, but is beautiful to look at. Imagine, the whole family around the table with a beautiful bowl of Baked Breakfast Shakshuka with all of your favourite sides.

Baked Breakfast Shakshuka is traditionally made with a tomato sauce base with eggs, but you can pretty much do anything you want. Also, if you are a vegetarian, you can easily leave out the eggs and dairy and replace them with what you want. The eggs will cook perfectly and you will be left with soft egg yolks depending on the time in the oven. Add some pan-fried ciabata bread, bacon and other favourite sides with a big mug of coffee or tea for all to enjoy.

A dish that’s not just great to share, but goes perfectly with any sides you add to it, Baked Breakfast Shakshuka is here to serve your whole family.

Breakfast Breakfast Shakshuka

0 from 0 votes
Recipe by Kerryn du Toit Course: BreakfastCuisine: GlobalDifficulty: Moderate
Prep time

30

minutes
Cooking time

20

minutes
Total time

50

minutes

A yummy breakfast meal.

Ingredients

  • 2 tablespoons olive oil

  • 1 large yellow onion

  • 1 large red pepper, chopped

  • 1/4 teaspoon sea salt (fine)

  • 3 cloves garlic (pressed or minced)

  • 2 tablespoons tomato paste

  • 1 teaspoon cumin

  • 2 handfuls baby spinach

  • 1/2 teaspoon smoked paprika

  • 1/4 teaspoon red pepper or chilli flakes

  • 1 can crushed tomatoes

  • 2 tbs parsley chopped (fresh)

  • 1 can baked beans

  • freshly ground black pepper

  • feta cheese (1 block crumbled)

  • 5 eggs

Method

  • Preheat oven to 180°C.
  • Warm oil in a frying pan over a medium heat, and fry the onions and red pepper with the salt.
  • Cook until onions are soft and translucent.
  • Add the spinach and allow it to wilt.
  • Add garlic, tomato paste, cumin, chilli flakes, paprika and cook for a further 2-3 minutes. The fragrance of all the spices combined should be in the air!
  • Pour in the crushed tomatoes then add the parsley.
  • Stir mixture and add baked beans.
  • Leave to simmer for 5-7 minutes giving the flavours a chance to mix through.
  • Turn off the heat and season with more salt and pepper accordingly.
  • Place mixture into the oven proof pan or tray with sides.
  • Make egg-shaped wells in the mixture with the back of a spoon.
  • Crack eggs into the wells.
  • Season the eggs.
  • Bake for 8-12 minutes, checking every minute after 8 minutes.
  • When the egg whites are opaque and yolks stiffened up a bit but still have a slight jiggle they are ready (they will continue to cook in the pan after it is removed from the oven).
  • Crumble feta on, top with a bit of parsley and serve with all the side trimmings and fresh bread.

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