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Boerewors And Corn Shakshuka

Boerewors And Corn Shakshuka

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This one-skillet Shakshuka made with tomato-red pepper sauce, cumin, paprika, and cayenne pepper is the perfect bright and spicy start to your day.

Preparation time


30 ml olive oil
1 medium green bell pepper, seeded and diced
1 medium onion, diced
2 garlic cloves, crushed
10 ml Robertsons ground cumin
10 ml Robertsons paprika
5 ml Robertsons Nutmeg
5 ml Robertsons cayenne pepper
1 tin chopped tomatoes
1 tin corn kernels, drained
salt and pepper for seasoning
4 large eggs
400 g good-quality Boerewors, cooked
250 ml labneh
chopped chives to garnish

Preparation method

Heat the olive oil in a medium sized frying on medium heat. Add the chopped green peppers and diced onion, cook for 5 minutes. Add the crushed garlic, Robertsons Ground Cumin, Robertsons Paprika, Robertsons Nutmeg and Robertsons Cayenne Pepper. Cook for another 2-3 minutes.
Add the tomato and corn. Season with salt and pepper and bring the sauce to a simmer.
Use a large spoon to make small wells in the sauce and crack the eggs into each well. Cut up the boerewors into bite sized pieces and arrange amongst the eggs. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.
Garnish with generous dollops of labneh and freshly chopped parsley. Serve with crusty bread.

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