AVOCADO SHAKSHUKA WITH HARISSA AVOCADO YOGHURT
- Prep: 10 Min
- Cook: 30 Min
- Ready in: 40 Min
- 4 Servings
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Recipe
- 30 ml avocado or olive oil
- 1 red onion, finely chopped
- 1 clove garlic, minced
- 5 ml ground turmeric
- 5 ml smoked paprika
- 1 red and 1 yellow pepper, diced
- 1 x 400 g tin chopped tomato
- 125 ml tomato passata or tomato puree
- 100 ml water
- 5 ml sugar
- 4 eggs
- 1 avocado, peeled and sliced
- 250 ml Greek-style or plain yoghurt
- 1 avocado, smashed
- 1 tablespoon harissa paste
- Coriander to garnish
- Flat bread to serve
Description
- Heat the oil in a skillet 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 a 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.