Shakshuka is a Middle Eastern-inspired breakfast that’s become a staple in modern Aussie brunch cafés. Poached eggs simmered in a spiced tomato and capsicum sauce, finished with fresh herbs and crusty sourdough — it’s rich, savoury, and incredibly comforting.
Perfect for a weekend brunch or a light, protein-rich dinner.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 1 red capsicum, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili flakes (optional)
- 1 can (400g) diced tomatoes
- 4 eggs
- Salt and pepper
- Fresh parsley or coriander, to serve
- Crusty bread, for serving
Instructions:
- Heat olive oil in a pan over medium heat. Sauté onion and capsicum until soft.
- Add garlic and spices, cook for 1 minute.
- Pour in tomatoes, season with salt and pepper. Simmer for 10–15 minutes until thickened.
- Make small wells and crack in the eggs. Cover and cook 5–7 minutes, or until whites are set.
- Garnish with fresh herbs. Serve hot with bread.
