#STFFCooks – Shakshuka

6th November 2016

 

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.

 

#STFFCooks - Shakshuka
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 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
Instructions
  1. In a deep pan, gently heat the olive oil and add the onion. Fry until translucent
  2. Add the red peppers, garlic and chilli and cumin and fry for another minute until fragrant
  3. Add the passata and cherry tomatoes or the tinned tomatoes if you're using those instead
  4. Add a dash of balsamic vinegar (this is take away the tartness of the tomato)
  5. Season well with salt and pepper and stir
  6. Check after 20 minutes. If the mixture is too thick, just add a splash of water
  7. Make 4 wells in the tomato mixture and crack your eggs into them
  8. Cover with a tight fitting lid and let steam for about 5 minutes or until the eggs are cooked to your liking
  9. Sprinkle with the chopped parsley and serve
Notes
Eat with warm tortillas to mop up all that gorgeous sauce.

Until we eat again!

 

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