South African Brunch Delight: Shakshuka with Mieliepap and Avocado

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 2 tins crushed tomatoes (400g each)
• 2 tsp paprika
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper
• Salt and pepper, to taste
• 4 large eggs
• 1 cup mieliepap (cornmeal porridge)
• 1 ripe avocado, sliced
• Fresh cilantro leaves, for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté until softened. Stir in red bell pepper, cook for 3 4 minutes. Add crushed tomatoes, paprika, cumin, coriander, and cayenne pepper season with salt and pepper. Bring to a simmer and cook for 10 minutes. Carefully crack eggs into the skillet, spacing them evenly. Cover and cook until egg whites are set but yolks remain runny, about 6 8 minutes. Meanwhile, prepare mieliepap according to package instructions. Serve shakshuka over a bed of mieliepap and top with avocado slices and fresh cilantro leaves.

Chef’s Insight

The combination of shakshuka, mieliepap, and avocado creates a unique South African brunch experience that highlights the region's flavors and textures.

Notes

Ensure your skillet is oven-safe if using the alternative cooking method.