04/07/2025
A weekend brunch classic expedition edition!
In many ways, this tomato and egg dish is perfect for the outdoors; it’s healthy, filling, and the name Shakshuka literally means “all mixed up”.
Cooking time: 20-30 minutes | Serves 4
Ingredients:
1600 g Crushed tomatoes
4 Diced onions
2 Sliced red peppers
4 Chopped garlic cloves
6 Eggs
1 tsp Sugar
1 tsp Ground cumin
1 tbsp Ground coriander seeds
1 tsp Paprika powder
Salt & pepper
Olive oil for frying
Instructions:
PREPARE AT HOME
1. Mix the dry ingredients (sugar, cumin, coriander seeds, salt & pepper) in a little jar.
2. Dice the onion, slice the red pepper, chop the chili, and garlic. Place together in an airtight container.
COOK OUTSIDE
1. Sweat the vegetables in olive oil over medium heat.
2. When they’re soft, add the jar of dry ingredients and pour the chopped tomatoes into the pan.
3. Stir the mixture thoroughly, then let it simmer under a lid for ~10 minutes.
4. Stir again, now gently crack the eggs over the simmering tomatoes and cover it with a lid for another 5-10 minutes, or until the egg whites are cooked.
5. Sprinkle feta cheese and fresh herbs on top, and serve with a generous slice of sourdough bread.
Enjoy! 😋
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