Shakshouka mince pies

Shakshouka is a North African way of serving eggs. Pimp it up by throwing mince and peppers into the mix for a crowd-pleasing breakfast.
recipes, banting,low carb
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Recipe from: 22 July 2015
Preparation time: 15 min
Cooking time: 20 min


  • 2
    left-over mince per pepper
  • red, yellow or green peppers, 1 per person
  • 1
    egg per pepper
  • grated cheese (Cheddar, Parmasan or mozzarella)
  • olive oil
  • salt and pepper



Preheat the oven to 200°C.

Chop off the stalk end of the peppers and scrape out the seeds from the cavity.

Rub the peppers liberally with olive oil, salt and pepper.

Stand them in a baking dish and fill each one with roughly 2 tablespoons of your cooked mince, using the back of a spoon to push it to the sides and bottom making a space for the egg to fit.

Next, crack one whole egg into the cavity of each mince lined pepper.

Season with salt and pepper and place in the preheated oven for roughly 15 – 20 minutes. If you prefer your eggs soft, then cook them for a shorter period. If you prefer them well-cooked, then leave them in longer.

Once the eggs look cooked through, sprinkle with cheese and place back into the oven to let the cheese melt.

Recipe reprinted with permission of Jax of the Bushveld. To see more recipes, please click here.
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