AVO Shakshuka with harissa avocado yoghurt
(04 May 2021)

AVO Shakshuka with harissa avocado yoghurt

AVO Shakshuka with harissa avocado yoghurt
Recipe: avocado.co.za
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes 

30 ml avocado oil (or olive oil)
1 red onion, finely chopped
1 clove garlic, minced
5 ml ground turmeric
5 ml smoked paprika
1 red and 1 yellow pepper, diced
1 x 400 g tin chopped tomato
125 ml tomato passata or tomato puree
100 ml water
5 ml sugar
4 eggs
1 avocado, peeled and sliced 
For the avocado and harissa yoghurt:
250 ml Greek-style or plain yoghurt
1 avocado, smashed
1 tablespoon harissa paste
Coriander to garnish
Flat bread to serve

Heat the oil in a skillet and sauté the onion until soft. Add the garlic and cook for 1 minute. Add the smoked paprika and turmeric and cook for a further 1 minute. Add the peppers and sauté for 2 minutes until softened.
Add the chopped tomato passata or tomato puree, water and sugar and simmer for 20-25 minutes until thickened.  While the tomato sauce is cooking make the harissa yoghurt by stirring the harissa through the yoghurt and set aside until serving.
Cook the eggs in the sauce by making indentations in the tomato ragout and gently break an egg into each hollow. Cover with a lid or a piece of foil and cook over a low heat until the whites are cooked through or done to your liking.
To serve top with the sliced avocado and harissa yoghurt, garnish with coriander and avocado slices.


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