Recipe for a delicious Shakshuka with golden eggs and crispy bacon, topped with fresh dill and crumbled feta cheese
1/4 onion – peel & chop finely
75g bacon bits
1/2 clove garlic – peel, grate finely & chop
1 tsp Red Spice Mix
1 tomato – dice (½ cm)
1/4 bell pepper – deseed & chop finely
2 eggs (from your pantry)
3g fresh dill – chop leaves finely
25g Fairview feta
salt & pepper (from your pantry)
olive oil (from your pantry)
tin foil (from your pantry)
Preparation: Prepare all ingredients as indicated above.
Bacon shakshuka mix: Place a pan on medium-high heat with a drizzle of olive oil. Add the onion and bacon bits with a pinch of salt and cook for 7-9 minutes until the bacon is golden and crispy, then add the garlic and sauté for 30 seconds. Add the Red Spice Mix and cook for another 30 seconds before adding tomato, water (½ cup for 4; ¼ cup for 2; ⅛ cup for 1) and bell pepper. Cook for 10 minutes until the tomato softens and the sauce thickens. Season with salt and pepper.
Eggs: Using a spoon, make a well for each egg (see quantity above) in the bacon shakshuka mix. Crack an egg into each well and season with salt and pepper to taste. Cover with a lid or tin foil and cook for 5 minutes until the white sets, but the yolk (yellow) is still runny.
Serve the bacon shakshuka topped with the fresh dill. Crumble over the feta.
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