Friday, July 4, 2014

I love Shakshuka! I also love the fact there's a few versions being Spanish baked eggs and Mexican baked eggs too.

I first had Shakshuka at the Subiaco Farmers Markets where Eli, the son on Riki Kaspi owns the popular little stall.

This recipe can be varied and is great to use up the left over meats and veggies in the house.

This recipe is always a winner in my house. It’s very simple to prepare and is a crowd pleaser.

Here's my basic version.


1x Brown Onion, finely diced
2 tsp Garlic, crushed
1 TBSP Moroccan Spice mix
1x 120gm Pack D'Orsogna Chorizo (or Salami, or bacon or ham)
1x can Red Kidney Beans (or cannellini, or navy beans, or baked beans)
2x cans Crushed Tomatoes
1x TBSP Tomato Paste
2 Cups Chicken Stock
2 eggs Per Person
Crusty Bread
2 TBSP Finely chopped Parsley (optional)

Sauté Onion, Garlic, Spice Mix in a little oil until fragrant. Add Chorizo, Beans, Crushed Tomatoes, Paste, and Stock, season to taste , stir and simmer covered for 30-40 mins, stirring occasionally.

Remove lid and carefully crack eggs into the sauce, trying not to break the yolks. Simmer uncovered on low until the eggs are done to your liking. Sprinkle with Parsley.

Scoop eggs with sauce into serving bowls carefully and serve with crusty bread!

This recipe is great for feeding a few people at breakfast/brunch time!

*You can vary this recipe a lot buy using what's in your fridge and cupboard at the time. Sprinkle with Parmesan or Feta and you can also add Mexican or Spanish Spices or a mix of your favourite spices to create a new flavour!

I've also added Sausages and some sprinkled Feta Cheese and had it for dinner once!

Serves 6-9

Prep Time: 10 mins

Cook Time: 50 mins

You can find this recipe in the La Cucina section of the D'Orsogna website.

 This recipe was created in partnership with D'Orsogna Smallgoods

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