I was inspired to try something different with an old classic. Who would have thought poached eggs on a shakshuka sauce would taste delightful? Well let me be the one to tell you that it is out of this world, simply because you don’t have to worry about overcooking the yolk and you have the flexibility to serve it to your preference. I added a few twists, including mushrooms and chunks of mozzarella. The stringy mozzarella cut through the rich tomato sauce and is definitely worth adding. If you can’t get hold of a ball of mozzarella, grated will do just fine.
Serves 2-3
PrintIngredients
- 5 tbsp Olive oil
- 1 tsp Butter
- 1 Onion, sliced
- 3 Garlic cloves, sliced
- 2 tsp Paprika
- 1 Red chilli, chopped (optional)
- 600g (1.5 cans) chopped tomatoes
- 200g mushrooms, halved or quartered
- 1.5 tsp Harissa paste
- Handful Coriander, chopped
- Chunks of mozzarella
- 4 eggs, poached
Directions
- In a pre-heated heavy based pan, add the olive oil, onion and garlic and sauté on medium to low heat for about 5 minutes.
- Add in the paprika and chopped chilli and toast the spice to release its oils.
- Add the chopped tomatoes and allow to cook through for 15 mins. Season to taste.
- When the tomatoes have released their acidity and reduced slightly, add in the Harissa paste and mushrooms. Allow to cook through.
- Stir in a teaspoon of butter.
- Add in the coriander, and chunks of mozzarella just before serving.
- Serve in individual bowls, topped with 2 poached eggs. Season with freshly crushed black pepper and sumac.
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