How to make the per­fect shak­shuka

The Star Early Edition - - LIFESTYLE VERVE -

THIS is a bril­liantly ver­sa­tile Mid­dle Eastern brunch dish that works just as well for break­fast, lunch or din­ner. 1tbs olive oil 1 onion, chopped 2 cloves gar­lic, finely chopped 1tsp chili flakes 1 400g can chopped to­ma­toes 2 eggs salt and freshly ground black pep­per For the to­mato sauce: Heat the oil in a large skil­let (fry­ing pan), add the onion and cook over medium heat for 5-10 min­utes, un­til soft­ened and translu­cent.

Add the gar­lic and cook for an­other minute. Add the chilli flakes, to­ma­toes and plenty of sea­son­ing, then sim­mer for 10 min­utes, or un­til the sauce is re­duced slightly and thick­ened.

Make two holes in the to­mato sauce, then crack an egg into each hole and cook for an­other 5-8 min­utes, depend­ing on how you like your egg.

LEFT: Spinach and Ri­cotta Shak­shuka, Red Bell Pep­per and Av­o­cado Shak­shuka and Spicy Beef and Ci­lantro Shak­shuka

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