shakshuka
You know the deal. You want a delicious breakfast, but you are also the one doing the washing up. Well, let me introduce you to shakshuka. A glorious middle-eastern dish made by combining eggs, tomatoes and spices in a single pan (which you can eat straight out of), it’s one of my all time favourite breakfast recipes, however, it’s perfect at any time of the day.
You can also spruce it up a little by adding meat (I like a bit of grilled chorizo), some extra vegetables (artichoke hearts, asparagus or broad beans work great) or some crumbled cheese. Honestly, feel free to put your own spin on the recipe below, the simplicity of it opens it up to a wealth of adaptations.
Pair with a cup of black coffee and some crusty bread, you can’t go wrong.
for the shakshuka
1 large onion
1 sweet red pepper
4 garlic cloves
2 tsp paprika
1 tsp cumin
0.25 tsp chilli powder
1 tin of whole peeled tomatoes
6 eggs
salt and pepper
small bunch of fresh parsley
1 tbsp za’atar
method
Dice the onion and red pepper, and cook in some olive oil on a medium heat until they soften.
Slice the garlic and add it, along with the spices, to the pan. You can also add some chopped red chilli here, if you want a bit more oomph.
Pour in the tomatoes and break them down a little using a wooden spoon. Season with salt and pepper and let it simmer.
Once it begins to reduce down a little, use the spoon to make 6 little wells in the sauce. Crack an egg into each and cover the pan. Cook covered for 5 or so minutes, until the eggs are cooked to your liking. Remember that the eggs will continue to cook whilst you eat, so try to leave them a little under.
Garnish with a good handful of chopped parsley and a sprinkling of za’atar. Feel free to add any additions like chorizo, feta or other mixed vegetables.
