I first had Shakshuka in the Cook Islands and loved it, never thought I’d be making it and that it would turn out to be one of my favorites to server to guests on a Sunday Brunch. You can serve the bacon separately for the vegetarians and the entire dish is Gluten- and Dairy-free.
I’ve found it in Luke and Scott’s Clean Living Cookbook, which I really like…and changed it a bit to suit my taste buds:
coconut oil for frying
1 large red onion, finely chopped
2 garlic cloves, minced
1 red capsicum and 1 big red pepper, both seeded and chopped
2 tbsp tomato paste
1 tsp ground cumin
1 tsp chilli powder
2 tsp sweet paprika
salt and pepper/cayenne pepper to taste
6 tomatoes (I used roma), peeled (easy after putting them into hot water for a minute)
6 eggs (1 – 2 per person)
4 rashers middle bacon
flat leaf parsley
Place onions into hot coconut oil in big pan, after 2 min add garlic on low heat (don’t burn garlic), red capsicum, pepper (long sweet chilli) – after about 5 min both are soft.
Add tomato paste, cumin, chilli powder, paprika and cayenne pepper – and then the peeled and cubed tomatoes. Salt and pepper to taste and the dish will simmer in the juices of the tomatoes for about 15 min, covered. The longer it simmers, the richer the sauce.
Once the guest have arrived, into small indentations, I gently place the eggs, cover the dish and let them poach there, about 5-10 min. The yellow should still be soft, but the egg-white fully cooked.
In the meantime, I fry the bacon and cut the avocado (I used 2) into cubes to add to the top together with finely chopped parsley.
It’ll be a hit!