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) |
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.
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. |