Dijo
SHAKSHUKA - ONE-PAN-WONDER
INGREDIENTS • 2 tbsp olive oil (or butter) • 1 onion, chopped • 1 red bell pepper, chopped • 2 cloves garlic, minced • 1 tsp paprika • ½ tsp cumin • ¼ tsp chilli flakes (optional)
2. Make the sauce Pour in chopped tomatoes and sugar, season with salt & pepper. Let it simmer for 10–15 minutes until slightly thickened. 3. Add the eggs Make small wells in the sauce and crack eggs into them. Cover with a lid (or foil if cooking on the fire) and cook until the egg whites are set but yolks are still soft (about 5–8 mins). 4. Serve & enjoy Sprinkle with feta and fresh herbs. Serve with crusty bread, roosterkoek, or even a warm braai toastie! COOKING TIPS: • Fire Cooking: If flames are too strong, move the pan to cooler coals. • Eggs too runny? Let them cook a minute longer with a lid on. • Spice it up: Add chopped chillies or boerewors slices for a local twist!
• 1 can (400g) chopped tomatoes • 1 tsp sugar (to balance acidity) • Salt & pepper to taste • 4–6 eggs • ¼ cup crumbled feta (optional) • Fresh parsley or coriander, chopped • Bread or roosterkoek for serving INSTRUCTIONS 1. Prepare the base Indoors: Heat oil in a frying pan over medium heat. Outdoors: Place a cast-iron pan on medium coals. Add chopped onions and peppers, cook until soft (5 mins). Stir in garlic, paprika, cumin, and chilli flakes. Cook for 1 minute.
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