This cult-classic brunch dish has a million and one variations. This breakfast skillet is probably the #1 most often served breakfast in my household- delicious, saucy, oozey eggs never, ever gets old. I could probably make it with my eyes closed. Having said that, I’ve made enough tweaks on my recipe enough now and I think I’ve reached ‘The Perfect Recipe” for maximum deliciousness and minimum calories.
It all comes down to using lots of toasted spices, top notch canned tomatoes (or super ripe tomatoes if they’re in season), and adding tonnes of delicious vegetables (red onions + capsicum) to make this dish truly satisfying and hearty (without all the extra calories!). Simmer it all until the sauce gets nice and thick, crack in your eggs and simmer until the egg whites are just set (oozey yokes are the only way to go!). Plenty of parsley scattered on top is a must; a crumble of goat’s cheese is optional. Serve warm in the skillet with bread to mop up all the juices.
Spicy Capsicum Shakshuka
- ½ tbsp olive oil
- 140 g red onions
- 140 g red capsicum
- 3 cloves garlic
- 1 tsp ground cumin
- ½ tsp ground coriander
- 1 tsp sweet paprika
- 400 g tinned diced tomatoes
- 2 tsp tomato paste
- ½ tsp dried chilli flakes
- 4 large eggs
- fresh flat-leaf parsley- roughly chopped
- goats cheese or feta (optional)
- bread or pita (optional)
- Heat the olive oil in a large frying pan over medium high heat.
- Add the red onions and capsicum, season generously with salt & pepper and fry for 3-4 minutes
- Add the garlic and spices. Cook for a further 4 minutes or until the capsicum and onions have softened
- Add the diced tomatoes, tomato paste and chilli flakes. Turn the heat down to medium and gently simmer for 10 minutes or until the sauce has thickened
- Create small wells in the sauce for each egg. Gently break the eggs into each 'well'. Cover the pan with a lid and leave to simmer for 6-10 minutes depending on how runny you prefer your eggs.
- Remove from heat, crumble the cheese over the top and add a handful of freshly chopped parsley.
- Serve in the pan with a side of bread for mopping up the sauces