Curried vegetarian shakshuka

by Gugu Mhlungu

Shakshuka is the new buzz word in the foodie streets. This egg cooked in a tomato-based dish is a must-try, especially if you want to spice up your breakfast routine.

By Ntwenhle Gcabashe

Photography by Hema Patel

CURRIED VEGETARIAN SHAKSHUKA

Prep time: 10 minutes

Cooking time: 15 minutes

Serves: 4

  • 4 medium eggs
  • 2 tablespoons (30ml) oil
  • 1 onion, finely chopped
  • 3 garlic cloves, crushed
  • 1 tablespoon curry powder
  • 1 tablespoon garam masala
  • 1 tablespoon ground cumin
  • 1 canned chick peas, drained
  • 1 canned butter beans, drained
  • 1 tablespoon tomato paste
  • Handful fresh spinach, finely chopped
  • ½ cup (125ml) coconut cream
  • Salt and pepper
  • Flat bread, for serving
  • Fresh coriander, for serving

 Easy fluffy pancakes 

  1. Heat oil in a large frying pan, and fry onion and garlic until soft.
  2. Add dry ingredients
  3. Add beans, tomato paste, spinach and cream. Season with salt and pepper. Cook for 4–5 minutes.
  4. Flatten the mixture with a spoon, and make six small holes. Crack the eggs into each hole and cover with a lid. Reduce heat and cook for 10–15 minutes or until eggs set.
  5. Serve with flat bread and coriander.

Tip: You can add any type of meat to this dish.

SEE ALSO: Stuffed chocolate and berry toast