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.