Shashuka with Harissa and Hungarian Salami
Updated: Sep 7
This is a beautiful brunch idea that is a nice change from the usual bacon and eggs.
I created this Shashuka recipe for The Hungarian Artisan and it features their gorgeous mild Hungarian Salami.
1 tablespoon olive oil
200 g mild Hungarian salami
1 onion, finely diced
4 garlic cloves, crushed
1 capsicum, diced
1 tablespoon Harrissa paste or Harrissa seasoning mix
1 teaspoon cumin
2 tins chopped tomatos
2 tablespoons tomato paste
Preheat the oven to 180ºC.
Heat the oil in a large heavy bottomed saucepan.
Sauté the Salami until beginning to crisp and the fat has released.
Add the onion, garlic with the salt, sauté until soft.
Add the capsicum and cook for a minute.
Add the harissa paste and the cumin.
Cook for another minute then add the tinned tomatoes and paste.
Mix well and lower heat to simmer for 25minutes until the capsicum and onion is soft.
Spoon the tomato mixture into two small oven proof serving dishes.
Make two little wells in the mixture and into those crack the eggs.
Bake in the oven for 15 minutes until the egg is set to your liking.
Serve with a little fresh coriander and some crusty bread.