What’s not to love about a recipe that’s just a whole lot of fun to say?! Today I take you back home to my South African roots for a wonderful brunch dish that is a fusion of two recipes.

First off, the ‘Chakalaka’ is a type of spicy salsa which is used to accompany a wide variety of dishes. The ‘Shakshuka’ uses the chakalaka as a base and is baked with eggs and veggies of choice in the sauce.

My take on this colorful dish  is with spinach and finished with feta, prepared live on WCNC Charlotte, enjoy! 

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Chakalaka Shakshuka

Chakala is a classic South African salsa of sorts, which can be served as a side dish at cookout ‘braai’ or used, as in this dish, as a base for ‘Shakalaka’, a great brunch egg dish.

  • Author: Carol Green
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes
  • Yield: 6
  • Category: Brunch

Ingredients

  • 1 tbsp olive oil
  • 1 onion, finely diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 3 large ripe red tomatoes
  • 1 cup carrots, shredded
  • 1 tbsp Masala curry powder
  • 1-2 Peri Peri spice
  • 1 crushed garlic
  • 1 scotch bonnet pepper, de-seeded
  • 1 red wine vinegar
  • 1 can baked beans, 15 oz
  • 8oz baby spinach, de-stemmed
  • 6 eggs
  • 1 cup feta cheese, crumbled
    • salt & fresh ground pepper to taste

Instructions

  • Chop the tomatoes, discard the seeds and inner core.
  • Heat a large saucepan over medium heat, add the olive oil, onions, bell peppers, garlic and scotch bonnet peppers and sauté for 3 to 5 minutes until softened.
  • Add the spices and sauté a minute or two more.
  • Add the tomato, shredded carrot and baked beans, stir together.
  • Allow to simmer for 20 minutes
  • Add the spinach and allow to wilt for a minute
  • Make six wells in the sauce and break the eggs into the wells
  • Sprinkle the feta over, place a lid of the pan and lower the heat
  • Simmer gently for 5 to 8 minutes until the eggs are set, but still runny.
  • Serve with crusty bread
Print

Chakalaka Shakshuka

Chakala is a classic South African salsa of sorts, which can be served as a side dish at cookout ‘braai’ or used, as in this dish, as a base for ‘Shakalaka’, a great brunch egg dish.

  • Author: Carol Green
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes
  • Yield: 6
  • Category: Brunch

Ingredients

  • 1 tbsp olive oil
  • 1 onion, finely diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 3 large ripe red tomatoes
  • 1 cup carrots, shredded
  • 1 tbsp Masala curry powder
  • 1-2 Peri Peri spice
  • 1 crushed garlic
  • 1 scotch bonnet pepper, de-seeded
  • 1 red wine vinegar
  • 1 can baked beans, 15 oz
  • 8oz baby spinach, de-stemmed
  • 6 eggs
  • 1 cup feta cheese, crumbled
    • salt & fresh ground pepper to taste

Instructions

  • Chop the tomatoes, discard the seeds and inner core.
  • Heat a large saucepan over medium heat, add the olive oil, onions, bell peppers, garlic and scotch bonnet peppers and sauté for 3 to 5 minutes until softened.
  • Add the spices and sauté a minute or two more.
  • Add the tomato, shredded carrot and baked beans, stir together.
  • Allow to simmer for 20 minutes
  • Add the spinach and allow to wilt for a minute
  • Make six wells in the sauce and break the eggs into the wells
  • Sprinkle the feta over, place a lid of the pan and lower the heat
  • Simmer gently for 5 to 8 minutes until the eggs are set, but still runny.
  • Serve with crusty bread

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