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Breakfast for dinner Shakshuka

Breakfast for dinner Shakshuka 
Recipe by: Tumi Mogoai

Prep time: 30 min
Serves: 4-6


2 cups Excella rice, cooked
2 tbsp Excella oil
1 onion, chopped
1 red pepper, chopped
3 tbsp garlic, chopped
2 tbsp tomato paste
1 tsp ground cumin
½ tsp smoked paprika
¼ tsp red pepper flakes, optional
1 can crushed tomatoes
1 tbsp fresh coriander or parsley, plus more for garnish
5 to 6 large eggs
salt and pepper to taste

Preheat the oven to 190C.
Warm Excella oil in a pan over medium heat. Once hot, add the onion, red pepper, and some salt. Cook, stirring often, until the onions are tender and turning translucent, about 4 to 6 minutes.
Add garlic, tomato paste, cumin, paprika and red pepper flakes. Cook, stirring constantly, until nice and fragrant, 1 to 2 minutes.
Pour in the crushed tomatoes with their juices and some coriander. Stir, and let the mixture come to a simmer. Reduce the heat as necessary to maintain a gentle simmer, and cook for 5 minutes to give the flavours time to meld and allow the liquid to reduce and evaporate.
Turn off the heat. Taste (careful, it’s hot), and add salt and pepper as necessary. 
In a oven-safe pan, spoon in Excella rice creating a base at the bottom and along the sides. Follow with tomato mixture creating a second layer in your pan. Use the back of a spoon to make a well near the perimeter and crack the egg directly into it. Gently spoon a bit of the tomato mixture over the whites to help contain the egg. Repeat with the remaining 4 to 5 eggs, depending on how many you can fit. Sprinkle a little salt and pepper over the eggs.
Carefully transfer the oven-safe pan to the oven and bake for 8 to 12 minutes, checking often once you reach 8 minutes. They’re done when the egg whites are an opaque white and the yolks have risen a bit but are still soft. They should still jiggle in the centres when you shimmy the pan. (Keep in mind that they’ll continue cooking after you pull the dish out of the oven.)
Carefully remove the pan from the oven skillet to a heat-safe surface. Garnish with fresh cilantro leaves, and serve.

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