Egg Shakshuka
A hearty and flavorful egg shakshuka made with sautéed vegetables, spices, and a rich tomato base, topped with perfectly cooked eggs ideal for breakfast or brunch.
- Prep Time
- 20 minutes
- Cook Time
- 20 minutes
- Servings
- 2-3
- Category
Breakfast
- Cuisine
- Middle Eastern Fusion
Ingredients
- Olive oil-25ml
- Onion (finely chopped)-65g
- Green chillies (finely chopped)-4g
- Capsicum (finely chopped)-65g
- Garlic cloves (finely chopped)-6g
- Mushroom (finely chopped)-55g
- Cumin powder-1.5g
- Black pepper powder-0.5g
- Jeera-1g
- Oregano-1g
- Tomatoes (finely chopped)-60g
- Tomato puree-50g
- Red chilli sauce-20g
- Eggs-4 pcs
- Salt-5g
- Coconut milk-15g
- Cheese slices-2 pcs/ Grated cheese- 20-25g
- Parsley (finely chopped)-10g
- Garlic bread-6 pcs
- Butter-20g
Directions
- Take a combi pan, add olive oil and slide into Level 1, move SmartSwitch to Air Fry mode and select Sear/Sauté function, adjust temperature at HI 5.
- Add chopped onion, green chillies, garlic, capsicum, mushrooms and sauté it for 8-10 minutes.
- Add cumin powder, black pepper, jeera, oregano, and salt. Mix well.
- Add chopped tomatoes, tomato puree, and red chilli sauce. Cook for 5-7 minutes. Add coconut milk and mix well.
- Make small space and crack eggs into that space. Add cheese slices/grated cheese on top.
- Switch the function on airfryer, set temperature at 180°C for 5min. Press the button start.
- Once done, garnish with parsley and serve hot with garlic bread and butter.