Egg chutney or Shakshuka? Anyway you call it, it still remains the perfect quick- fix and most delightful meal served in 15 minutes from start to finish. If it’s been way too long since you had poached eggs in a tomato sauce that is way more spicy and ravishing than your usual passata.

Using @zz2farming’s plump scarlet globes of Romanitas tomatoes, some good olive oil and an authentic smokey paprika spice for its flavour and aroma to constitute a thick, chunky, and spicy tomato sauce. The organic eggs are nestled into the cooked tomato sauce and left to simmer briefly until the white parts are done. If you’re like me, I don’t like the yolks too runny so I usually leave it to simmer a tad bit longer and then scoop some of the smokey tomato chunks over it for an extra bit of tang. To finish, sprinkle a handful of freshly chopped coriander. I serve it with pesto-yoghurt sauce and torn shards of crusty bread to soak up the lingering juices.

This one-pan dish is merely effortless and loaded with comforting flavours.

It originated in North Africa – Tunisia, however it is hugely popular in the Middle East and so many other places.

Let this wonderful addition be on your next weekend brunch list.

Simple and so delicious, here it goes,

EGG CHUTNEY OR SHAKSHUKA

Paz

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Prep Time 5 mins

Cook Time 15 mins

Course Main Course

Cuisine Indian, Middle Eastern Inspired

Servings 6 people

Ingredients

  

• 4 plump Romanitas tomatoes or another brand (chopped)
• 2 tbsp olive oil
• 1 small onion (diced)
• 2 green chillies (slit)
• ½ tsp cumin seeds
• ½ tsp fennel seeds
• 1 tbsp smoked paprika
• 1 tsp curry powder
• 1 tsp ginger garlic paste
• 2 tbsp brown sugar
• salt and pepper to taste
• 5-6 5-6 eggs
• freshly chopped coriander

Instructions

 

• Heat the olive oil in a medium saucepan over medium heat.
• Brown onions slightly with the green chillies.
• Stir in all the spices and the ginger garlic paste.
• Toss in the tomatoes and the brown sugar.
• Stir to combine and leave to simmer until the tomatoes are cooked and the oil rises to the top.
• Sprinkle a little salt and pepper to taste.
• Make small spaces with a wooden spoon to pour each egg into. Lower the heat, carefully pour in the eggs, one at a time.
• Lightly sprinkle a little salt.
• Leave to simmer until eggs are ready, to your liking.
• Scoop a little of the chunky tomato sauce over the eggs for an extra tangy flavour.
• Finish off with a squeeze of lemon and garnish with freshly chopped coriander.
• Serve with pesto-yoghurt sauce and crusty bread.

Notes

Hope you will give this recipe a try. If you do, make sure to tag me on Instagram @foodiesof_cakewalk and leave a comment below. 

Keyword breakfast, Brunch, Egg Chutney, Eggs, Morning Food, Shakshuka, Tomatoes

Pesto-Yoghurt Sauce

Paz

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Course Sauce

Ingredients

  

• 1 cup Greek yoghurt
• 1 tbsp basil pesto
• 1 tsp olive oil
• 1 tsp lemon juice
• salt & pepper as desired

Instructions

 

• Stir the above together
• Add freshly chopped coriander
• Store in the fridge until needed.

Keyword Pesto, yoghurt

Note: This makes an easy weeknight dinner.

Add chickpeas for variation and texture.

Enjoy with your favourite wine.