Chakalaka Shakshuka
Spicy South African chakalaka meets Middle Eastern baked eggs in the ultimate one-pan breakfast.
A vibrant fusion of two icons! Spicy, fragrant chakalaka packed with peppers, grated carrots, baked beans, and sweet tomatoes serves as a rich, simmering bed for poached eggs. Perfect for a cosy weekend brunch.
Before you start
Get your mise en place ready so nothing catches you out mid-cook.
Method
- 1
Build the Chakalaka Base
Heat 2 tbsp of oil in a skillet or large pan over medium heat. Add the finely chopped onion, red pepper, green pepper, grated carrot, and minced garlic. Sauté for 1–2 minutes until starting to soften.
- 2
Place the halved tomatoes cut-side down into the pan. Cover with a lid to steam for 2–3 minutes until the skins loosen. Slip off and discard the tomato skins, then mash the softened tomato flesh directly into the vegetables using a fork or wooden spoon.
- 3
Simmer and Poach Eggs
Stir in the 1 tsp of curry powder or masala, 1 can (410 g) of baked beans in tomato sauce, and season with salt and pepper to taste. Mix well and let the mixture simmer gently for 2–3 minutes until bubbling and rich.
The rest of this recipe
There’s 6 more ingredients and 3 more steps to go.
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Ivana Sanshia’s note
Steaming the halved tomatoes with the lid on makes peeling off their tough outer skins effortless while giving you a fresh, chunky tomato sauce texture without using canned plum tomatoes.
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