Publications
- - 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.
