Shakshouka mince pies

Prep: 15 mins, Cooking: 20 mins
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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.

By Food24 July 22 2015
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Ingredients (6)

2 Tbs mince — per pepper, leftover
pepper — red, green, yellow
1 eggs
cheese — cheddar, parmesan or mozzarella cheese, grated
fresh chillies — 573
salt and freshly ground black pepper
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Method:

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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