Shasushka
1 large red or yellow capsicum (bell pepper), chopped
1 large onion, chopped
2 tsp crushed garlic
1 can chopped tomato
1 - 2 Tbsp tandoori paste
salt and pepper to taste
4 eggs
Saute capsicum, onion and garlic in a little oil a large frying pan. I use olive oil and then use a low heat. Stir in tandoori paste when onions are nice and soft, but not brown, and add tomatoes Taste and adjust seasoning. Simmer for about five minutes to thicken and meld flavours. Form four indentations and drop in four eggs. Cover and cook until eggs are cooked to your liking. This keeps in the fridge and heats up surprisingly well.
1 large red or yellow capsicum (bell pepper), chopped
1 large onion, chopped
2 tsp crushed garlic
1 can chopped tomato
1 - 2 Tbsp tandoori paste
salt and pepper to taste
4 eggs
Saute capsicum, onion and garlic in a little oil a large frying pan. I use olive oil and then use a low heat. Stir in tandoori paste when onions are nice and soft, but not brown, and add tomatoes Taste and adjust seasoning. Simmer for about five minutes to thicken and meld flavours. Form four indentations and drop in four eggs. Cover and cook until eggs are cooked to your liking. This keeps in the fridge and heats up surprisingly well.
