Shakshuka Recipe

Russian Shakshuka

Potato and pepper shakshuka: It’s more than just breakfast

Whether you want a hearty breakfast or breakfast for dinner, you should try this potato and pepper shakshuka recipe this week.

Shakshuka Recipe

Russian Shakshuka

Do you know why eggs are the most popular breakfast food? It is as simple as farmers getting eggs from their chickens each morning and having them fresh, especially because they provide a great protein source. There are so many ways to prepare them and poaching is often somebody’s favourite, but you don’t need to just poach them in water, which is where shakshuka comes in. Also known as Shakshouka, this Middle Eastern meal describes eggs poached in a tomato relish-style sauce, often flavoured with extra peppers and spices. So, we have a simple recipe for you.

ALSO READ: Boerewors and egg protein breakfast for the next camping trip

Potato and pepper shakshuka suggestions

If you’ve got leftover tomato relish from a braai, you can definitely use that as well. The tomato sauce comes together easily and adds tons of flavour to the eggs which will have soft yolks and perfectly set whites to enjoy with the spicy sauce. That doesn’t mean you can’t get creative with this Middle Eastern dish. Add some leftover boerewors, bacon or mushrooms for something meaty to your breakfast bowl to turn it into something especially South African.

ALSO READ: Impala venison boerewors: Changing the game with sausage

Whether you want a hearty breakfast or breakfast for dinner, you should try this potato and pepper shakshuka recipe this week.

Last updated on 5 January 2023

Potato and pepper shakshuka recipe

5 from 1 vote
Recipe by Dominique White Course: DinnerCuisine: GlobalDifficulty: Easy
Prep time

10

minutes
Cooking time

20

minutes
Servings

4

Total time

30

minutes

Ingredients

  • 1 large 1 onion, diced

  • 1 1 bell pepper, diced

  • 2 cloves 2 garlic

  • salt and pepper

  • 1 tsp 1 cumin

  • 1 tsp 1 paprika

  • 1 tsp 1 mixed herbs

  • 1/2 tsp 1/2 ginger

  • 1 can 1 tomatoes

  • 4 4 eggs

  • 4 4 baked potatoes

  • freshly parsley (optional)

Method

  • To start, bake your potatoes so they are ready when the sauce is finished.
  • Fry the diced onion until it’s soft and translucent.
  • Finely chop the garlic and dice the bell pepper, add this to your pan and allow it to sweat
  • Mix in the cumin, paprika, mixed herbs, ginger and salt and pepper.
  • Add the tin of diced tomatoes and allow to cook on medium for five minutes.
  • Make four little wells in the sauce and break the eggs into each of them.
  • Place a lid on the pan, turn it down to low and allow the eggs to cook to your liking.
  • Place a single baked potato into a bowl, cut open, season with salt and pepper.
  • Place a liberal helping of sauce onto the baked potato and an egg for each person.
  • If you’re feeling fancy garnish with fresh parsley.

Notes

  • You can substitute the potatoes for rice, couscous or toast.

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