Shakshuka is thought to have originated in North Africa. It’s a dish of eggs, poached in a spicy sauce of tomatoes, chilli, peppers and onion. This local version uses our very own fiery, vegetable-packed, tomato based Chakalaka. I shopped around a bit and found there are many delicious store-bought canned versions so just use your favourite.
It is, traditionally, a breakfast food, but the peppery character of the chakalaka and nourishing heartiness of the eggs served with smoky, crunchy pita breads can definitely be made into lunch, dinner or an anytime snack. The thing I love most about this recipe is its name – it sounds like a magic spell or incantation. And it pretty much is. Follow this recipe and conjure up a breakfast of supernatural magnitude.
- 2 tsp extra virgin olive oil
- 1 medium onion, finely chopped
- 1 garlic clove, finely chopped
- 2 tsp tomato paste
- 1 can chakalaka can
- 1 tbsp sugar (if necessary)
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 3 XL eggs
- 3 pita breads, griddled
- 1/4 cup fresh coriander, finely chopped
- 2 red onions, finely diced
- Place a small to medium-sized pan on the stove on medium heat.
- Add the olive oil to the pan.
- Once the oil has heated through, add the chopped onions and fry until soft, but not brown.
- Add the garlic to the pan and fry for a few minutes – take care not to burn the garlic.
- Add the tomato paste to the pan. Stir to combine with the onion and garlic.
- Add the tin of chakalaka, bring to the boil then turn down the heat to a simmer and allow to reduce for 10 minutes. You want the sauce to be nice and thick.
- Check your seasoning and add sugar (if necessary), salt and pepper.
- Make small indentations in the now thickened sauce and break your eggs into them.
- Simmer for about 10 minutes or until the whites of the eggs are properly set and the yokes are still nice and wobbly. If you like your yolks cooked closer to medium, cover the pan for a few minutes – watch that your eggs do not overcook; this can happen very quickly!
- Remove from the stove, top with fresh coriander and red onion and take straight to the table.
- Serve with crunchy griddled pitas to mop up all the delicious sauce.