Yields1 Serving

Ingredients
 1 cup liced Fettayleh sujuk
 1 large brown onion, diced
 2 green capsium, diced
 2 garlic cloves, peeled and diced
 1 tsp ground coriander
 1 tsp sweet paprika
 1 tsp ground cumin
 Pinch of red chilli flakes (optional)
 Salt and Pepper
 6 vine ripe tomatoes, diced
 ½ cup of passata (about 118 ml)
 1 tsp of sugar
 6 large eggs
 ¼ cup chopped fresh parsley leaves (abouts 0.2 ounces or 5 grams)
 Sourdough or lebanese bread (to serve)
 Extra virgin olive oil

Method
1

In a medium sized fry pan over a medium to high heat add some extra virgin olive oil and the sujuk. Saute for a few minutes until sujuk is golden and slightly crispy.

2

Add the onion, capsicum, tomato and garlic and saute for a few minutes.

3

Add the passata, coriander, sweet paprika, cumin, chilli flakes, sugar and combine all ingredients together.

4

Let simmer in the pan for 5 to 10 minutes or until the sauce reduces and the oil begins to seperate.

5

Crack your egg into a ramekin and create a little crater in the sauce to pour your egg into.

6

Cover with the saucepan lid, leave for about 4 minutes or until the eggs are cooked to your liking.

7

Sprinkle with chopped parsley and serve with sourdough or lebanese bread.

8

Serve share style and enjoy!

 

Ingredients

Ingredients
 1 cup liced Fettayleh sujuk
 1 large brown onion, diced
 2 green capsium, diced
 2 garlic cloves, peeled and diced
 1 tsp ground coriander
 1 tsp sweet paprika
 1 tsp ground cumin
 Pinch of red chilli flakes (optional)
 Salt and Pepper
 6 vine ripe tomatoes, diced
 ½ cup of passata (about 118 ml)
 1 tsp of sugar
 6 large eggs
 ¼ cup chopped fresh parsley leaves (abouts 0.2 ounces or 5 grams)
 Sourdough or lebanese bread (to serve)
 Extra virgin olive oil

Directions

Method
1

In a medium sized fry pan over a medium to high heat add some extra virgin olive oil and the sujuk. Saute for a few minutes until sujuk is golden and slightly crispy.

See also  How to make Waffles using Fettayleh Angus Beef Rashers
2

Add the onion, capsicum, tomato and garlic and saute for a few minutes.

3

Add the passata, coriander, sweet paprika, cumin, chilli flakes, sugar and combine all ingredients together.

4

Let simmer in the pan for 5 to 10 minutes or until the sauce reduces and the oil begins to seperate.

5

Crack your egg into a ramekin and create a little crater in the sauce to pour your egg into.

6

Cover with the saucepan lid, leave for about 4 minutes or until the eggs are cooked to your liking.

7

Sprinkle with chopped parsley and serve with sourdough or lebanese bread.

8

Serve share style and enjoy!

Shakshuka

Hoda Hannaway
She competed in MasterChef Australia and was eliminated on 28 June 2018, finishing in 11th position. She appeared subsequently as a guest chef on Studio 10 and conducted a pop-up restaurant at Tarboosh, Balmain