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Chakalaka Shakshuka

Chakalaka Shakshuka

Chakalaka Shakshuka
Recipe: Imtiyaaz Hart

Serves: 6
Preparation: 8 minutes
Cooking: 12 – 15 minutes
olive oil for frying
1 onion, chopped
1 red pepper, seeded and diced
4  cloves garlic, finely chopped
2 t smoked paprika
1 t cumin
½ t chilli powder
1 can (400 g) Chakalaka
½ cup water or chicken stock
salt and pepper, to taste
6 large eggs
handful fresh coriander, chopped
Heat the olive oil in a large pan over medium heat. Add the onion and red pepper, sauté for 5 minutes or until the onion becomes translucent.
Add the  garlic and spices and cook for 1 minute.
Add the Chakalaka and water or stock. Season with salt and pepper, bring the sauce to a simmer and cook for 3 minutes.
Use a large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5 - 8 minutes, or until the eggs are done to your liking. Garnish with chopped coriander. Enjoy!

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