Shashuka Breakfast

Serves 4 to 6


45 ml (3 T) sunflower oil

1 medium onion, chopped

2 cloves garlic, finely chopped

1 large green pepper, deseeded, and diced

80 ml (⅓ cup) tomato paste

2 x 400 g tins diced tomatoes

1 bay leaf

45 ml (3 T) Huletts SunSweet Brown Sugar

30 ml (2 T) salt (the amount sounds excessive)

10 ml (2 t) paprika

8 ml (1 ½ t) ground cumin

5 ml (1 t) ground black pepper

4 – 6 extra large eggs

Chopped parsley to garnish

  1. Heat the oil in a large saucepan.
  2. Add the onion and sauté over medium heat until translucent +/- 5 to 10 minutes.
  3. Add the garlic and pepper and cook until just softened.
  4. Stir in the tomato paste and simmer for a further 2 minutes.
  5. Add the tomatoes, bay leaf, sugar, salt, paprika, cumin and pepper and allow the mixture to simmer for 20 minutes.
  6. Carefully crack the eggs into the tomato mixture, cover and simmer for approximately 10 minutes or until the whites of the eggs are no longer translucent.
  7. Garnish with chopped parsley and serve with fresh bread or rolls.

Hint: For a twist, add chopped sausage meat or left over braai meat to the tomato mix.