Weekday mornings are usually a 6am alarm call and a gym session for me. Breakfast is eaten ‘al-desko’ once I get to the office, it’s a meal to fill the gap and eaten while trying to sort through my emails. Weekends are a different story though and there is something quite wonderful about the slow starts to the day, no rush to be anywhere and being able to indulge in a leisurely breakfast, which nearly always involves eggs.
Shakshuka is a Middle Eastern dish that comes with many variances depending on which part of the region you’re in. Sometimes with spicy sausages or aubergines or even salty cheese – but always at the heart of the dish is tomato, hot peppers and poached eggs. Ingredients that I nearly always have in the fridge. It is a perfectly warming dish as the days get shorter and much colder. One pot cooking at it’s easiest. Hope you enjoy.
- 1 Onion, sliced
- 2 cloves of garlic
- 1 red pepper, sliced
- 1 chilli
- 1 tsp cumin
- 1 tsp olive oil
- 400g Passata or tin of chopped tomatoes
- Handful of cherry tomatoes if using passata
- Dash of balsamic vinegar
- Chopped parsley
- Salt and Pepper to taste
- 4 Eggs
- In a deep pan, gently heat the olive oil and add the onion. Fry until translucent
- Add the red peppers, garlic and chilli and cumin and fry for another minute until fragrant
- Add the passata and cherry tomatoes or the tinned tomatoes if you're using those instead
- Add a dash of balsamic vinegar (this is take away the tartness of the tomato)
- Season well with salt and pepper and stir
- Check after 20 minutes. If the mixture is too thick, just add a splash of water
- Make 4 wells in the tomato mixture and crack your eggs into them
- Cover with a tight fitting lid and let steam for about 5 minutes or until the eggs are cooked to your liking
- Sprinkle with the chopped parsley and serve
Until we eat again!