Emu Egg Shakshuka
Emu Egg Shakshuka is a traditional Australian dish with a unique twist, using the large and rich emu eggs as the star ingredient. This hearty and flavorful dish is perfect for a weekend brunch or a special breakfast treat.
Ingredients
- 2 emu eggs
- 1 onion, chopped
- 2 bell peppers, diced
- 4 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 2 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- Feta cheese for garnish
- Fresh parsley for garnish
Instructions
- Heat some oil in a large skillet over medium heat.
- Add the chopped onion and bell peppers, and cook until softened.
- Stir in the minced garlic, cumin, and paprika, and cook for another minute.
- Pour in the diced tomatoes and simmer for 10 minutes.
- Make small wells in the tomato mixture and carefully crack the emu eggs into the wells.
- Cover the skillet and cook until the egg whites are set but the yolks are still runny, about 8-10 minutes.
- Season with salt and pepper, and garnish with crumbled feta cheese and fresh parsley.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 25 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 320 per serving
- Protein
- 20g
- Fat
- 25g
- Carbohydrates
- 10g
Supplies
Large skillet Cooking spoon Cover for the skillet
Tools
Knife Cutting board Measuring spoons
Serving suggestions
Serve the Emu Egg Shakshuka with crusty bread or pita for a complete meal.
Tips & tricks
Be careful when cracking the emu eggs, as they have a thicker shell compared to chicken eggs.
Cost
$20