DELICIOUS RECIPES THAT USE EGGS AS THE STAR OF THE DISH Delicious and sophisticated recipes for eggs that prove this humble ingredient can be the star of any dish. SACHA VAN NIEKERK
AVO SHAKSHUKA WITH AVOCADO HARISSA YOGHURT Ingredients: 30ml avocado oil or olive oil 1 red onion, finely chopped 1 clove garlic, minced 5ml ground turmeric 5ml smoked paprika 1 red and 1 yellow pepper, diced 1 x 400g tin chopped tomato 125ml tomato passata or tomato puree 100ml water 5ml sugar 4 eggs 1 avocado, peeled and sliced
For the avocado and harissa yoghurt: 250 ml Greek-style or plain yoghurt 1 avocado, smashed 1tbsp harissa paste Coriander to garnish Flatbread to serve Method: Heat the oil in a heavy pan and sauté the onion until soft. Add the garlic and cook for 1 minute. Add the smoked paprika and turmeric and cook for a further 1 minute. Add the peppers and sauté for 2 minutes until softened. Add the chopped tomato passata or tomato puree, water,
and sugar and simmer for 20-25 minutes until thickened. While the tomato sauce is cooking make the harissa yoghurt by stirring the harissa through the yoghurt and set aside until serving. Cook the eggs in the sauce by making indentations in the tomato ragout and gently break an egg into each hollow. Cover with a lid or a piece of foil and cook over low heat until the whites are cooked through or done to your liking. To serve top with the sliced avocado and harissa yoghurt, garnish with coriander and avocado slices.
