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Shakshuka and Boerewors in the Convection Oven


Things you’ll need:

1 Red pepper, diced
3 Cloves garlic, peeled and minced
Olive oil, to drizzle
1 Tin chopped tomatoes
1 Tin black beans, drained and rinsed
½ Tsp dried chilli flakes
½ Tsp ground cumin
½ Tsp ground coriander
½ Tsp fennel seeds
½ Tsp mixed dried herbs
Salt and pepper, to taste
4 Eggs 

Approximately 350g boerewors
Ciabatta slices, to toast
Avocado, to serve
Herbs, to garnish

Step 1

Set your Capri Convection Oven up according to the instructions and turn to 250°C. Place the chopped red pepper and garlic in a small, deep dish (we used a cake tin) and drizzle with olive oil. Cook in the Convection Oven on the top rack for 10 minutes.

Step 2

Add the tin of tomatoes, beans and spices to the peppers and season to taste. Cook for a further 10 minutes. Place the boerewors on the lower rack and cook for a further 10 minutes. Break your eggs into the tomato sauce and add the bread slices next to the boerewors and cook for a further 5 – 7 minutes or until golden brown and the eggs are cooked to your liking.

Step 3

Serve warm in bowls with avocado slices and herbs to garnish.


Items used in this recipe

11L Convection Oven