Shakshuka potjie with achar and boerewors

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Shakshuka potjie with achar and boerewors
Shakshuka potjie with achar and boerewors
Prep Time: 1 hour
Servings: 4
Cooking Time:
  • - Oil, for frying
  • 1 - large onion, halved and thinly sliced
  • 1 - large red bell pepper, seeded and thinly sliced
  • 3 - garlic cloves, thinly sliced
  • 5ml - ground cumin
  • 5ml - sweet paprika
  • 5ml - cayenne pepper
  • 500g - boerewors
  • 400g - 2 whole tomatoes, coarsely chopped
  • - salt and pepper
  • 6 - large eggs
  • 250ml - roughly chopped fresh coriander
  • 45g - Egyptian dukkha
  • 60g - mango achar

Get the fire going. Once the coals are at medium heat, put the potjie on to heat it up.

1 Heat the oil in the pot then add the onion and bell pepper. Cook gently until very soft, about 15 minutes. Add the garlic and cook until tender, 1-2 minutes. Stir in the cumin, paprika and cayenne, and cook for 1 minute.

2 Braai the boerewors for no more than 10 minutes, it will continue to cook in the tomato sauce, then cut into 2cm-long pieces. Place into the potjie pot.

3 Pour in the tomatoes and season with salt and pepper. Simmer until the tomatoes have thickened, about 10 minutes.

4 Crack the eggs and drop them into the shakshuka. Place in a 190°C oven for 7-10 minutes or until the eggs have cooked to medium.

5 Sprinkle with dukkha then the coriander. Dot the top of the shakshuka with the achar.

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