Chakalaka Shakshuka - Taste of Healing Chakalaka Shakshuka - Taste of Healing 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