Eat Your Heart Out Stacey Kirshenbaum's shakshuka
Launched in 2011, Eat Your Heart Out started as a stall at Maboneng's Market on Main. A year later this little eatery opened as a permanent cafe on Fox Street in Maboneng. Stacey Kirshenbaum says: "When we opened our permanent restaurant, we were determined to include shakshuka on our middle-eastern inspired menu. It wasn’t as well-known a breakfast in Joburg as it is now, so we are proud to call it one of our original signature dishes."
Shakshuka is traditionally made with tomatoes cooked with red peppers, but she suggests adding eggplant, green peppers, or spinach for variation.
"A good idea during lockdown is to double the sauce recipe and freeze half of it for another meal when you have less time to prepare. It's delicious served with a dollop of hummus. Shakshuka is traditionally eaten with pita bread, but any kind of bread will be good, especially for soaking up all the remaining sauce."
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This recipe serves two. Delicious served with a dollop of hummus. Shakshuka is traditionally eaten with pita bread, but any kind of bread will be good, especially for soaking up all the remaining sauce!
2-3 Tbsp olive oil
6 chopped up medium-sized tomatoes (or 2 tins if you don’t have fresh)
1 Tbsp tomato paste
1 chopped onion
2 red peppers
2-3 garlic cloves
1 tsp cumin powder
1 Tbsp paprika
Salt and Pepper
Chilli (per preference – chilli powder or cayenne pepper work great if you don’t have fresh)
4 Eggs (giant mushrooms or tofu are good vegan alternatives)
Heat oil in large saucepan;
Add chopped onion and garlic till they brown
Add sliced peppers or vegetable of choice
Add tomatoes and tomato paste;
After 5 minutes of intermittent stirring on low heat, add the spices
Allow the sauce to cook for 15 minutes on a low heat;
Make some space in the saucepan for the eggs, and gently crack them open into the ‘holes’ in the sauce;
Allow eggs to cook in the sauce on a low heat with the saucepan cover slightly ajar (five minutes soft, eight minutes medium, or 10 minutes for a hard egg).