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Street Style Red Chutney Shakshuka with Crispy Garlic Bread & Fresh Herbs

PREP : 10 MINS
TOTAL : 20 MINS
SERVES : 2

Nobody expects a momo chutney to become the base of a shakshuka. But the deep, fiery, tangy Red Momo Chutney with its tomato and garlic base is practically made for it. Eggs poached directly in the bubbling spiced chutney sauce, scooped up with golden garlicky crispy bread this is the most unexpected and most impressive thing you can make in 15 minutes. Breakfast, lunch or dinner. It does not matter. This dish works any time.

Ingredients

For the Shakshuka Base

  • 4 tbsp Khao Chi Red Momo Chutney
  • 1 tin chopped tomatoes (400g)
  • 1 large onion, finely diced
  • 4 cloves garlic, minced
  • 1 red capsicum, finely diced
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 1 tsp smoked paprika
  • ½ tsp sugar
  • Salt to taste
  • 4 eggs

For the Crispy Garlic Bread

  • 4 thick slices sourdough or any crusty bread
  • 3 tbsp butter, softened
  • 3 cloves garlic, finely minced
  • Small handful fresh parsley or coriander, finely chopped
  • Pinch of salt

To Finish

  • 50g feta cheese, crumbled
  • Fresh coriander leaves
  • 1 green chilli, thinly sliced
  • Drizzle of olive oil
  • Extra Khao Chi Red Momo Chutney to serve

PRODUCTS USED IN RECIPE

red MOMO CHUTNEY
DETAILS

Method

  1. Step 1 - Garlic Butter for the Bread
    Mix softened butter with minced garlic, chopped parsley or coriander and a pinch of salt. Set aside while you make the shakshuka.
  2. Step 2 - Build the Shakshuka Base
    Heat oil in a wide pan. Add cumin seeds and cook for 30 seconds until fragrant. Add onion and cook for 5 minutes until softened, then add garlic and capsicum. Cook for another 3 minutes.
  3. Step 3 - Add the Chutney & Tomatoes
    Stir in Khao Chi Red Momo Chutney and cook for 1 minute. Add smoked paprika, tinned tomatoes, sugar and salt. Simmer for 5–6 minutes until thick, glossy and rich. Adjust seasoning or add more chutney for extra heat.
  4. Step 4 - Poach the Eggs
    Make four wells in the sauce and crack an egg into each one. Reduce the heat, cover and cook for 4–5 minutes for runny yolks or 6–7 minutes for firmer yolks.
  5. Step 5 - Crispy Garlic Bread
    Spread the garlic butter onto the bread. Toast butter-side down in a hot pan for 2–3 minutes until golden, crisp and lightly charred.
  6. Step 6 - Finish the Shakshuka
    Crumble feta over the shakshuka, then top with coriander, sliced green chilli and a drizzle of olive oil.
  7. Step 7 - Serve
    Serve straight from the pan with the crispy garlic bread and extra Khao Chi Red Momo Chutney on the side for more heat.
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