What could be better - breakfast eggs, cooked in a spicy tomato sauce and mopped up with crunchy bread.
- Serves: 4 |
- Difficulty: easy
- Prep Time : 60 mins |
- Cook Time : 30 mins
2 Tbsp (30 ml) olive oil
1 onion, diced
2 jalapeños, deseeded and thinly sliced
2 garlic cloves, crushed
½ tsp (2.5 ml) cumin
2 tsp (10 ml) paprika
¼ tsp (1.25 ml) cayenne pepper
1 x 410 g tin whole peeled tomatoes, un-drained
1 Tbsp (15 ml) white vinegar
Sea salt and freshly ground black pepper
4 large eggs
1 ball fresh Buffalo mozzarella cheese, sliced
6 basil leaves
In a large pan, heat the olive oil and sauté the onions and jalapeños until slightly soft. Add the garlic and cook for another minute.
Add the cumin, paprika and cayenne pepper and stir.
Add the tomatoes with the juice and the vinegar; simmer uncovered until it starts to thicken, about 10-15 minutes.
Season with salt and freshly ground black pepper.
Crack the eggs into a cup one at a time; gently pour each one into the shakshuka. This method helps the eggs keep their shape.
Dot the mozzarella slices and basil leaves between the eggs and cover the pan with foil. Cook for about 8-10 minutes until the egg whites are set and the cheese has melted.
Serve hot with crunchy bread!