SHAKSHUKA/SHAKSHOUKA

Some people would argue on the importance of breakfast, but I assure you, we take it pretty seriously. Scratch that. We take all foods pretty seriously. And one of the most versatile ingredients we have in our kitchens is eggs. I mean what can’t you do with eggs! Be it scrambled, boiled, omelets, in baked goods; one thing is certain; delicious.

But you already know, we are a bit fancy-schmancy and so is our egg recipe. We bring you SHAKSHUKA. It’s a Mediterranean staple on the breakfast table mostly found in North African and Middle Eastern countries. Its eggs poached in this umami spicy tomato sauce that is sucked up into the egg. So buckle up, this is about to get tasty. If you’re not an egg lover, you’re about to be.

Ingredients

1 large onion

2 large tomatoes

1 green capsicum/ bell pepper

1tsp tomato paste

Pinch of Rosemary

½ tsp Pinch of Salt

¼ tsp Chilli powder

1 tsp Grated Ginger

In a pan put 2 tbsp of vegetable oil put the heat at medium high and add in the onions and fry until golden brown.

Add the ginger, ginger and tomatoes cook until the tomatoes are soft and cooked add the tomato paste, salt, rosemary, red pepper and cook adding some water to dilute the thickness of the sauce in accordance to your preference.

After simmering the sauce for 5 minutes on low heat, make little wells in the sauce and crack eggs in them without breaking the yolk.

Cover with lid and allow the eggs to poach in the sauce until set and not runny.

Serve portion with toast and whatever breakfast entails for you!

PS: Shakshuka is not limited to breakfast. Lunch, dinner, brunch; do you boo! Eat it when you want to.

What’s on your breakfast plate? Tell us in the comments below