Boerewors Shakshuka
A South African twist to a Middle Eastern classic
Serves: 4
Preparation time: 15 minutes
Cooking time: 30 minutes
Ingredients:
- 500g boerewors, cut into bite size pieces
- 2 Tbsp olive oil
- 1 onion, chopped
- 1 red pepper, diced
- 1 yellow pepper, diced
- 2 garlic cloves, chopped
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili flakes
- 2 tins chopped tomatoes
- 1 Tbsp tomato paste
- 1 cup water
- Salt & pepper, to taste
- 4 – 6 large eggs
To serve:
- Crusty bread
- Parsley, chopped
- Feta cheese, crumbled
How To Make Boerewors Shakshuka
- Heat oil in a skillet, then start by browning the boerewors then remove from the skillet.
- To the skillet add in onions, peppers and cook for about 4 minutes, add in garlic and spices, cook until fragrant.
- Add in tomato paste, cook for about 5 minutes on low heat, then add in tinned tomatoes and water.
- Cook for 5 minutes until slightly reduced, season the sauce with salt and pepper.
- Add cooked boerewors.
- Make a few wells in the centre, crack eggs into the wells.
- Cover with a lid and cook for 4 – 5 minutes.
- Remove from the heat and allow to cool slightly before serving.
- Serve with crusty bread, crumble over some feta and garnish with chopped parsley.