🔥Amazing Fire Eggs cooked OUTSIDE on the coals - African Veggie Poached Eggs - Shakshuka-BEST Recipe

This is the best weekend brunch to cook over the coals in your backyard, at the cottage, by the lake or when you are camping in a tent, trailer or camper. Delicious North African, Shakshuka Spiced Eggs, with a South African twist and beautiful smoky flavour.
All natural and fresh ingredients make this a healthy and low calorie, but rich tasting dish.
Serve with toasted Pita Bread or Toast. Enjoy!
Let me know in the comments below if you've tried it and how it turned out.
Please Subscribe for more Live Fire and Charcoal cooking videos.
Ingredients:
- 5 Large Eggs
- 2 Med Tomatoes
- 4 Cloves Garlic
- 1 Chili pepper (or Jalapeño)
- 1 Red Bell Pepper (sweet pepper)
- 1 Green bell Pepper (sweet pepper)
- 1 Med or Large Onion
- Fresh Coriander
- 1 tsp Coriander powder
- 1 tsp Cumin powder
- 1 tsp Paprika
- 1/2 tsp sea salt
- 1/2 tsp ground pepper
Calories and Macros for one serving (one egg and surrounding vegetables):
Calories: 171
Total Fat: 13.2g
Saturated Fat: 2.8g
Cholesterol: 186mg
Sodium: 397mg
Total Carbs: 6.1g
Fibre: 2.1g
Sugars: 3.6g
Protein: 7.5g
Shakshuka comes in many shapes and sizes. The dish is likely of Tunisian or Yemini origin, and the name is thought to originate from either Arabic or Amazigh (Berber) for "mixture."
Shakshouka (Arabic: شكشوكة‎, also spelled shakshuka or chakchouka) is a dish of eggs poached in a sauce of tomatoes, chili peppers and garlic, and commonly spiced with cumin, paprika, cayenne pepper and nutmeg. The dish has existed in Mediterranean cultures for centuries.
The word "Shakshouka" (Arabic: شَكْشُوكَةٌ‎) Tunisian Arabic for "a mixture". The word is derived from berber language.
Tomato-based stews were common throughout the Yemen, Ottoman Empire in Egypt, Syria, the Balkans and the Maghreb. These stews were called shakshouka in the Maghreb. The Ottoman dish şakşuka was originally a dish of cooked vegetables with minced meat or liver (ciġer). Tomato and chili peppers hot/sweet were introduced to the dish much later both having their origin to the Americas and meatless variations evolved. Jews in the Ottoman Maghreb served a pareve vegetarian variation and Tunisian Jews were known for creating spicy versions of egg shakshouka.
The exact origins of the dish are disputed. According to The Jewish Chronicle, some food historians believe the dish spread to Spain and the greater Middle East from Ottoman Turkey.
Some variations of shakshouka can be made with lamb mince, toasted whole spices, yogurt and fresh herbs.[10] Others may include salty cheeses such as feta. Spices can include ground coriander, caraway, paprika, cumin and cayenne pepper.
In Israel, shakshouka is made with eggs which are commonly poached but can also be scrambled like the Turkish menemen. A 1979 Israeli cookbook Bishul la-Gever ha-Meshuhrar includes a recipe for "Lufgania Shakshuka". This is shakshouka made with a kosher version of Spam (called loof) that was added to IDF army rations in the 1950s.
According to food writer Claudia Roden, Tunisian cooks added artichoke hearts, potatoes and broad beans to the dish. Because eggs are the main ingredient, it is often on breakfast menus, but in Israel, it is also a popular evening meal,[11] and like hummus and falafel, is a national favourite.
In Naples Italy, a variation of this dish is known as Uova in Purgatorio or "Eggs in Purgatory". "Taking its inspiration from Il culto delle anime del Purgatorio, the cult of the Souls of Purgatory...the eggs play the role of souls seeking purification, the sauce, that of the flames of purgatory."

[@LayilaFaon]

wow these vegetables looks really awesome xx

[@Viewtoagrill]

Great looking recipe. I do this with my homemade salsa... turns out great. and you had some nice video shots in there. Take care, I will be waiting for the next one.

[@TheBackShacks]

Thanks Johnny! I like this one. It's one of my favourite weekend brunches!