Breakfast/ Lunch

Maltese Shakshuka

A Maltese touch to the popular Middle Eastern breakfast.
We add Maltese sausage and sun-dried tomatoes to the simple combination of simmering tomatoes, onions, garlic, spices and gently poached eggs.
It’s one recipe we guarantee you’ll make time and again.

Print Recipe

Maltese Shakshuka

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By MC – Serves: 2

A Maltese touch to the popular Middle Eastern breakfast. We add Maltese sausage and sun-dried tomatoes to the simple combination of simmering tomatoes, onions, garlic, spices and gently poached eggs. It's one recipe we guarantee you’ll make time and again.

Ingredients

Golden Drop Olive oil;

1 large onion, roughly sliced;

2 red peppers, diced;

2 smoked Maltese sausages, diced;

4 garlic cloves, minced;

2 tsp sweet smoked paprika;

1 tsp cumin seeds;

700g tomatoes

4 sun-dried tomatoes, chopped;

2 tsp sugar;

2 large eggs;

150g Fior di Vita mozzarella

Salt and pepper.

Kuhne Sauerkraut

Instructions

1

Heat a good glug of olive oil in a wide pan over medium heat.

2

Add the onion and cook until golden and translucent.

3

Add the peppers and diced sausages.

4

Fry until the peppers are soft and the smoked sausage has released its fat, then stir in the garlic and spices. Cook for 3-4 minutes.

5

Pour in the chopped tomatoes and stir in the sugar. Mash the tomatoes in the pan using a wooden spoon and bring everything to the boil,

6

Turn down the heat and simmer for 30 minutes. Season with salt and pepper and keep adjusting according to your preference.

7

Make two indentations in the tomato sauce and break an egg into each.

8

Season the yolks with salt and pepper. Turn the heat to low, cover with a lid and cook for 10 minutes.

9

Serve with Maltese bread