Curry Shakshuka 咖喱北非蛋【一锅到底美味早午餐】

Shakshuka is one of those dishes I keep coming back to whenever I want something comforting, fuss-free, and full of flavour. Traditionally made with eggs poached in a rich tomato and pepper sauce, this version adds my favourite twist ~ curry flavour! 🌶️✨

The curry brings extra aroma to the dish, making it perfect for slow mornings, brunch at home, or even a simple dinner when you don’t feel like cooking multiple dishes. Everything comes together in one pan, and the best part? You’ll want plenty of bread to mop up every last bit of sauce.

Ingredients:

中文食谱：请在网页的右边点击Translate,然后选择中文翻译

1 small Red Pepper/ Capsicum 

2 tbsp Onion

100g Tomato Paste

250g Chicken Broth

1/2 tbsp Sugar

1/2 cube Curry Roux (or use curry paste, add to taste)

2pcs Ham 

2 Eggs

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Method:

1. Heat some oil in the pan, sauté the onion and red pepper, and season with salt and pepper. 

2. Add sauce, curry roux and broth, simmer until the sauce has slightly thickened. 

I'm using Song Cho 16cm frypan, a multi-ply stainless steel pan without chemical coating. 

For more information about the product, visit Song Cho e-shop for details.

3. Add ham and eggs, cover the pan and cook until the egg whites are set but yolks are still runny (or to your liking). Serve immediately with warm bread. 若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Remember to favourite my pages if you wish to see my posts on your news feed. 

Enjoy!