Brunchy Shakshuka Capsicum Cups
Shakshuka is a MiddleEastern dish that is perfect not only for brunch but also any time of the day.Traditionally, the main ingredients are served in a sauce that contains dicedcapsicums, but we’ve flipped the script in this recipe by putting the ingredientsin the capsicum, making each a personal little gift! Use a variety of capsicumcolours for a more whimsical presentation.
Equipment
Ingrediënten
- ¾ tablespoon olive oil
- ½ medium brown onion peeled and diced
- 2 cloves garlic peeled and minced
- 1 1cm knob turmeric, peeled and minced
- 410 grams canned diced tomatoes including juice
- ¾ tablespoon no-added-sugar tomato paste
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon erythritol sweetener
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
- ⅛ teaspoon cayenne pepper
- 4 small capsicums any colour, tops removed and seeded
- 4 large eggs
- 1 ½ tablespoons fetta cheese crumbled
- 1 ½ tablespoons chopped fresh parsley
Instructies
- In a medium saucepan, heat olive oil over medium heat for 30 seconds.
- Add onion and stir-fry for 10 minutes until softened.
- Add garlic and turmeric to pan and heat another minute.
- Add diced tomatoes, tomato paste, paprika, salt, erythritol, cumin, coriander and cayenne pepper.
- Remove from heat and stir.
- Preheat air fryer at 180°C for 3 minutes.
- Place capsicum in ungreased air fryer basket.
- Divide tomato mixture among capsicum.
- Crack one egg onto tomato mixture in each capsicum.
- Cook for 9 minutes, then remove from air fryer and sprinkle fetta cheese on top of eggs.
- Place back in air fryer and cook for 1 minute.
- Remove from air fryer and let rest for 5 minutes on a large serving plate.
- Garnish with parsley and serve warm.
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