Spicy Shakshuka
Firstly, this is a great meal. Secondly, I don’t know how to spell it. Thirdly, don’t make more than you need because it’s terrible cold.
I hadn’t heard of this delightful dish until I met my dietician, Mayuri Bhawan. She encouraged me to eat it for supper because the tomato chutney is a free food on my meal plan - the eggs are my protein. I have been living a low carb diet for a year now and I have to admit this is a firm favourite for supper.
Ingredients
1 onion
4 tomatoes
4 eggs
2 peppers (yellow and red is best)
1 tbsp oil
crushed ginger and garlic, a tsp each
chillie powder
pepper
1 tsp of nutmeg
seasoning
Recipe
Braise onions in the oil. Add spices, nutmeg, pepper, ginger and garlic.
Let the chutney simmer in grated tomatoes on a very low heat for 20 minutes. Season with salt.
Make a well in the mixture and start cracking your eggs in.
Cover until the yolk is cooked to your desire. Soft is best.
Serve with a slice of rye or Albany’s kilojule controlled brown bread.
