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Shakshuka with Crispy Bacon



Shakshuka is a stunning Middle Eastern–style breakfast. The eggs are poached in the thick spicy sauce, and the bacon on top adds a delicious saltiness to the dish.



Niugini Organics coconut oil, for frying

1 small red onion, finely chopped

1 garlic clove, minced

1 red capsicum, seeded and chopped

2 teaspoons tomato paste

1 teaspoon ground cumin

1 teapsoon chilli powder

1 teaspoon sweet paprika

Pinch of cayenne pepper

6 medium-sized tomatoes, diced

Sea salt and ground black pepper

8 eggs (2 per person)

4 rashers middle bacon

Avocado, to garnish

flat-leaf parsley, to garnish




Place a large frying pan over medium heat, add the coconut oil and allow it to melt. Add the red onion and sauté for about two minutes, or until softened. Mix in the garlic and continue to cook until the onion becomes tender and slightly golden. Be careful not to burn the garlic or it will give the dish a bitter taste. Add the red capsicum to the pan and mix well. Sauté for about 5 minutes, just until the capsicum is tender.

Add the tomato paste to the pan, followed by the cumin, chilli powder, paprika and cayenne pepper. Fry this off for a minute and then add the tomatoes. Give the mixture a taste and add more spices, if you like, along with salt and pepper. Simmer over low heat, covered, for 15 minutes. The longer it simmers, the richer the sauce becomes.

Create small ‘indents’ in the tomato mixture with a spoon, making sure they are spaced evenly, then crack the eggs into them. Cover the pan and cook for between 10 and 15 minutes, or until the eggs turn white and no clear liquids run.

Once the eggs have cooked through, fry up some bacon in a separate pan and place it on top of the eggs to give the dish height and colour. Thinly slice some avocado over the top to get those good fats in your diet, then garnish with fresh parsley.


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