Renae SmithComment

Breakfast Shakshuka

Renae SmithComment
Breakfast Shakshuka

Moreton (my partner) is a huge fan of Shakskuka and makes a mighty fine one.  Whilst I wont share his recipe, this one is incredibly good and a perfect vegetarian version as it's loaded with spices, making the flavours really punchy!

Recipe and images by: Ed Halmagyi, Chef and Brand Ambassador for Mitsubishi Electric Australia.  Follow Ed on Facebook HERE.

Find out what Australian's thoughts are on the household economy, entertaining at home and kitchen design in the Mitsubishi Electric Home Trends Report 2018

 

BREAKFAST SHAKSHUKA

Preparation time: 20 minutes  |  Cooking time: 1 hour  |  Serves: 4

  • 1 brown onion, finely diced
  • 1 stick celery, finely diced
  • 4 cloves garlic, finely sliced
  • 1 long red chilli, seeded and finely diced
  • ¼ extra virgin olive oil
  • 1 tsp caraway seeds
  • 1 tsp cumin seeds
  • 3 tsp smoked paprika
  • 2 tsp ground black pepper
  • 2 tsp ground turmeric
  • 2 Tbsp tomato paste
  • 2 x 400g cans whole peeled tomatoes
  • 1 Tbsp honey
  • 1 Tbsp cider vinegar
  • salt flakes and freshly-milled black pepper
  • 1 bunch kale, shredded
  • 120g feta, crumbled
  • 8 eggs
  1. Sauté the onion, celery, garlic and chilli in olive oil for 5 minutes, until softened. Mix in the caraway and cumin and cook for 2 minutes, then add the paprika, pepper and turmeric.
  2. Once the mixture begins to stick to the bottom of the saucepan, add the tomato paste, tomatoes, honey and vinegar. Season with salt and pepper then simmer for 45 minutes, until thickened.
  3. Mix in the kale and feta then divide between four individual baking dishes. Crack two eggs onto each, then cook over a very low heat for 8 minutes, until the eggs are just set.