The Smokin’ Shakshuka

The Smokin’ Shakshuka

Got some leftover chops and wors from your braai? Toss them into a sizzling shakshuka right on the grill! Combining smoky, braaied meats with rich tomato goodness and eggs cooked just right, it’s a flavour-packed breakfast that celebrates every last bit of that braai magic.

Serves 4 - 6

1 hr


2 Onions, peeled & chopped
4 Garlic cloves, peeled & minced
2 cans Mexican tomato mix
30ml Paprika (ideally smoked paprika)
8 – 12  Eggs
  Fresh coriander
  Fresh chilli, to taste
  Sugar, salt & pepper, to taste
  Leftover braai meat (such as boerewors, lamb chops & steak)

1 Chop leftover braai meat into bite-sized pieces.
2 Peel and chop the onions.
3 Peel and mince the garlic cloves.
4 Heat a large skillet or pan over medium heat.
5
Add a bit of oil and sauté the chopped onions until they become translucent.
6 Add the minced garlic and continue to sauté until fragrant.
7
Pour in the 2 cans of Mexican tomato mix.
8 Stir in the 30 ml of paprika.
9 Season with sugar, salt, and pepper to taste.
10 Allow the mixture to simmer for about 10 – 15 minutes, letting the flavours meld together.
11 Add the chopped leftover braai meat to the tomato mixture.
12 Stir well to combine and let the meat heat through.
13 Make small wells in the tomato and meat mixture.
14 Crack the eggs into the wells, spacing them evenly around the pan.
15 Cover the skillet and cook until the eggs are set to your desired doneness (approximately 5 – 8 minutes for runny yolks, longer for firmer yolks).
16 Once the eggs are cooked, remove the skillet from the heat.
17 Garnish with fresh coriander and fresh chilli to taste.
18 Serve the shakshuka hot, ideally with bread to scoop up the delicious sauce and eggs.