Die kombinasie van ’n speserygegeurde tamatiesous met eiervrug en eiers is absoluut heerlik. Dié sous is ’n bekende Midde-oosterse gereg en alhoewel hierdie weergawe nie skerp is nie, kan jy dit met ’n heel brandrissie ‘warmer’ maak as jy daarvan hou. Elkeen het hul manier om ’n shakshuka se sous te geur, maar die speserye in die resep is elkeen belangrik, so gebruik beslis alles in die lysie. Shakshuka word dikwels met ’n suiwelproduk voorgesit en dit kan wissel van feta- tot bokmelkkaas en selfs ongegeurde jogurt. En as jy nie van die idee van eiers in die sous hou nie, kan jy dit met bone, lensies of kekerertjies vervang, want dié bestanddele is almal heerlik in die sous.

Shakshuka is ook nie net vir ontbyt bedoel nie – eet dit sommer enige tyd van die dag. Dis regtig veelsydig in soveel opsigte, wat beslis tot die gewildheid van die lekker ete bydra.

More than just breakfast
A spicy tomato and brinjal sauce with eggs poached in it, is a match made in heaven. This recipe is well-known in Middle Eastern cuisines and so easy to make. You can decide how spicy the sauce should be. If you like it hot and spicy, add a whole or chopped chilli.

Recipe (English)

Flavourful shakshuka

Serves 4 – 6

Ingredients

45 ml (3 tbsp) olive oil

1 onion, chopped

1 red pepper, chopped

1 clove of garlic, crushed

15 ml (1 tbsp) cumin seeds

15 ml (1 tbsp) ordinary or smoked paprika

15 ml (1 tbsp) ground coriander

15 ml (1 tbsp) freshly grated ginger

1 medium brinjal, quartered and cut into wedges

1 x 50 g sachet (50 ml) tomato paste

2 x 410 g tins chopped tomatoes

45 ml (3 tbsp) chopped fresh Italian parsley

salt and pepper

6-8 eggs

1-2 slices of feta, coarsely crumbled, or slices of soft goats’ milk cheese

extra fresh Italian parsley for garnish

lemon wedges and toast of your choice, to serve

Method

1. Heat 15 ml of the oil over medium temperature in a large frying pan. Sauté onion, pepper and garlic for a few minutes. Add the spices and ginger and sauté until aromatic.
2. Stir in the brinjal and tomato paste and mix well.
3. Add the chopped tomatoes and parsley and allow to simmer over a low heat, with the lid, for about 15 minutes.
4. Remove the lid and simmer for another 10 minutes or until thickened. Season to taste.
5. Create 6-8 openings in the sauce and divide the remaining oil between the openings.
6. Crack an egg into each opening. Sprinkle with cheese and simmer with the lid for another 5-10 minutes or until the eggs are cooked to your preference.
7. Serve with parsley, lemon wedges and toast.

Tips

1. Prepare the sauce in advance and reheat before ‘poaching’ the eggs in it. Or while you are busy making the sauce, double up on the quantities to have enough for another meal. Pour the sauce over meatballs or chicken portions and bake in the oven – it’s delicious!
2. Substitute the eggs with tinned butterbeans or chickpeas to prepare a vegetarian meal.
3. Dollop spoonfuls of plain yoghurt onto the shakshuka for some added creaminess.

This flavourful shakshuka was part of an article in LiG Tydskrif, Summer 2021.
Photo: Adel Ferreira Photography.