Shakshuka Eggs | Great Make Ahead Recipe

I have been making one version or another of shakshuka eggs for some time. We used to make this North African dish for Dave’s mum when we made breakfast for her. My folks ask for it when they stay at us, and the last time we went away this was our breakfast. I premade the sauce and took it with, and added the eggs when it was time to enjoy this meal.

Shakshuka Eggs
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Is is amazing how our perspective can change depending on how we want to look at things. This morning while training I heard on a foreign news broadcast how slow our vaccine roll out was. Now, compared to this first world country, it is slow. But compared to some others we are ahead of the game. When the plans were first announced by our Government, the under 50’s could expect to be jabbed from the 1st of October. And then the first batches of Astra Zeneca arrived in the country we looked like we would start. And then they were sold on due to the blood clotting issues. The single dose Johnson and Johnson vaccines were corrupted. And once again, things looked like they would go off the rails. But on the 17th of May, the roll out began. And yes, it was slow.

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But by the end of July we were getting there. Anyone over 35 was being offered the Pfizer vaccine. Our health care workers and teachers had been given the J&J vaccine. And the rural communities were getting the same one, with mobile clinics driving in to administer them. In 4 days time, the roll out will be extended to anyone over 18. And I look at this as a positive. The plans were put in place. They were actioned upon. And we are ahead of the game. And please don’t compare us to anyone else. Just compare us to previous promises made by Government, and decide this time, they have delivered! Do you look at things with a positive mind set?

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Shakshuka Eggs

Make the sauce in advance if you want to enjoy this for breakfast
Recipe Category: Breakfast
Servings: 4 people

Ingredients

  • 30 mls olive oil
  • 1 large onion, peeled and finely chopped
  • 1.25 mls chilli flakes
  • 100 g chorizo, thinly sliced
  • 750 g plum tomatoes, diced
  • 15 mls tomato paste
  • 7.5 mls fructose
  • 5 mls smoked paprika
  • salt and freshly ground black pepper to season
  • 8 eggs

Method

  • Place the oil into a large sauté pan that has a lid and heat over a medium temperature
  • Add the onions and sauté until soft then add the chilli flakes
  • Fry until you can smell the chilli then add the chorizo
  • Fry until the onions are stained from the chorizo then add the tomatoes, tomato paste, fructose and paprika
  • Stir to combine then season to taste
  • Cover and reduce the temperature and cook the sauce for 30 minutes, stirring occasionally, until the tomatoes have broken down
  • Remove the lid and make dips in the sauce for the eggs
  • Carefully break the eggs into the dips and season the yolks with salt
  • Cover and leave to cook for 10 minutes, or until the eggs are done to your liking
Inspiration published on Lavender and Lime August 27:


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