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all cooked Chakalaka Shakshuka

Chakalaka Shakshuka

  • Author: Carol Green
  • Total Time: 40 minutes
  • Yield: 6 1x


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.


  • 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
  • 12 Peri Peri spice
  • 1  Garlic, crushed
  • 1 Scotch Bonnet Pepper, de-seeded
  • 1 Tbsp. Red Wine Vinegar
  • 1 can Baked Beans, 15 oz
  • 8oz Baby Spinach, de-stemmed
  • 6 Eggs
  • 1 cup Feta Cheese, crumbled
    • Salt & Pepper, fresh ground, to taste


  • 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, baked beans and vinegar, 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
  • Prep Time: 20
  • Cook Time: 20
  • Category: Brunch