Monday | April 6, 2020
Shakshuka by Chef Erica Karbelnik
Look on the bright side with sunny-side eggs in this hearty, warm one-pot recipe that’s great for brunch, lunch or dinner. Brought to you with love from our Terrace Restaurant Chef, Erica Karbelnik.
Serves 2| Prep time: 15 mins | Cooking time: 45 mins
4 Cremini mushrooms
1/2 onion, sliced
3 cloves garlic
300 g sausage (optional)
3 Tbs paprika
2 Tbs ground fresh cumin
2 Tbs Chili flakes
2 tbs cayenne
1. Sear the sliced Cremini mushrooms in a hot cast iron pan then add your onions, garlic, and sausage meat. Let it brown.
2. Toast your spices then add 1 large can diced tomatoes, followed by 1 can’s worth of water and a teaspoon of sugar
3. Add 2 bay leafs, 2 finger chilies (or any spicy chili you have)
4. Cook down until thick and saucy! Add cracked eggs over top. Wait till they cook and enjoy with warm, toasted or grilled sliced bread!