I had so much fun cooking this recipe live on instagram today. Even my mom chimed in to share that this is my great granmother’s recipe that we have been making ever since!
If you didn’t get a chance to watch live, go check it out in my stories before it disappears! And here is the recipe incase you get a hankering to see what clouds taste like…
Fluffy Shakshuka Eggs
Light as air eggs with a rich flavourful tomato sauce. Try this for your next weekend brunch.
Servings: 2
Ingredients
- 1 onion, diced
- 3 cloves garlic, minced
- 1 jalapeno or chilli pepper, diced
- 3 tomatoes, diced (I like vine ripened tomatoes)
- 1/2 tsp harissa spice mix (optional)
- 1/2 tsp chilli powder
- 4 eggs (room temperature)*
- salt
Instructions
- In a large non-stick frying pan with a lid, heat 1 tbsp oil. Add the onion and sprinkle with a pinch of salt.
- When the onions have softened (about 1-2 mins) add the garlic and jalapeno pepper. Cook for 2 more mins.
- Add the tomatoes, chilli powder and harrisa spice. Cover and cook on medium low for 3-5 mins till the tomatoes are softened. If it looks a bit dry add a tablespoon of oil to help the tomatoes soften.
- Meanwhile, separate the egg whites and yolks. Add a tablespoon of water to the egg whites and a pinch of salt. Whip till they form stiff peaks.
- When the tomatoes are softened, pour the whipped egg whites onto the tomato sauce. Using a clean spoon spread the egg whites out to cover the sauce. Make four evenly spaced indents in the egg whites. Pour a yolk into each indent. Cover and cook again for 2-3 mins more till the yolks start to set.
- Careful not to overcook or the egg whites will loose their fluffiness. When done, use a spatula to cut into quarters, being careful not to disturb the yolks.
- Serve warm with a slice of toast and a sprinkle of fresh cilantro if you like. Enjoy!
Notes
Room temperature eggs whites will whip up better and be easier to separate.
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