Shakshouka – Happy & Healthy 2018 from The Kitchnbox team

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Simple poached eggs by simmering in bubbly-hot tomato sauce.

This is totally delicious and a family favourite.

  1. Heat large saucepan on medium heat. Melt Ghee, butter or oil of your choice, then add onions and garlic and cook until soft.
  2. Add chopped tomatoes, or a tin of tomato,  Worcestershire sauce, paprika, salt. Stir untill everything is combined well. Bring the sauce to a low boil, then reduce heat to low. ( you can use any tinned tomatoes)
  3. I add chopped cooked bacon bits to the mix, or you can add chunks of boerewors, or mince.
  4. Crack the eggs into the tomato sauce, then cover the pan. Poach the eggs in the sauce for about 5-8 minutes, or until the whites are set and the yolk is still runny.
  5. Spoon the egg and tomato sauce over toast/heba bread. Or serve the egg and tomato sauce in a bowl and dip with the toast. Season with salt and pepper to taste. Serve warm.

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