A soulful one-pan breakfast loved across North Africa and the Middle East, shakshuka is eggs gently poached in a rich, spiced tomato sauce, mopped up with warm bread. We build the sauce on Boombay's Spicy Ketchup, so the tomato, jaggery and warm spices do the flavour work for you in minutes.
Chef's note:
Boombay's Spicy Ketchup is already a fully spiced tomato base, so there is no need for extra masala. Once the sauce is simmering, make small wells with the back of a spoon and crack an egg into each. Cover and cook on low until the whites set and the yolks stay runny, then serve straight from the pan.
Ingredients:
- 3 tablespoons of Boombay’s Spicy Ketchup
- 4 Eggs
- 1 Onion, sliced
- 1 Tomato, chopped
- 1 Capsicum, diced
- 1 tablespoon Garlic, minced
- 1 tablespoon Green chilli, finely chopped (optional, for extra kick)
- 1 tablespoon Oil
- To Taste Salt
Products Used:
1
Prep
- Chop the onion, tomato and capsicum.
2
Cooking
- Heat oil, saute garlic and onion until soft. Add capsicum, tomato and slit green chillies (if using), cook until pulpy.
- Stir in 3 tbsp Boombay's Spicy Ketchup and a splash of water to make a loose, simmering sauce. Season.
- Make 4 wells and crack an egg into each. Cover and cook on low until the whites set and yolks are still runny.
- Serve hot with pav or bread.
3
Garnish
- A drizzle of Spicy Ketchup.