Shakshuka - Great Breakfast!

Shakshuka – Great Breakfast!

Published on 5 May 2020 | In | By
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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 4

As an anglophile I do really like a good English breakfast.  Eggs, Bacon, Porkie, Beans and toast, but in terms of variation this Middle Eastern staple is one of my favourite alternatives.  It has all the right stuff – and also makes a great breakfast if you have had a bit of a heavy night the night before – sorts a hangover by the time you have your last bite!

In our family we often do this on the weekends when we have a bit more time.  It actually become a more of a brunch as we enjoy a lazy morning.  My wife has an aversion to peppers, so I make a version at home without for her – but I really do like the flavour the peppers add to the dish.  I also add a touch of chilli to give it a little boost!

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Ingredients

  • 1 large Onion, peeled, halved and finely sliced
  • 1 sweet Green Pepper, deseeded and sliced lengthways
  • 2 Garlic cloves, finely chopped
  • 1 tsp ground Cumin seed
  • 1 tsp ground Coriander seed
  • 1 tsp ground Paprika
  • 1 tsp red pepper flakes or cayenne pepper
  • 410g can chopped Italian Tomatoes
  • 4 large Eggs (you can add more of you like)
  • Handful of fresh chopped Coriander
  • Handful of fresh chopped Mint
  • 3 Tbsp Extra Virgin Olive Oil
  • Salt & Pepper to taste

Instructions

  1. Heat extra virgin olive oil in a large heavy based pan (cast iron is great for this). Add chopped onions and cook for 3-4 minutes until just about translucent. Then stir in the peppers, cooking for another 2 minutes.
  2. Add the chopped garlic and remove from the heat. You do not want to burn the garlic, and the residual heat from the pan will be enough. Stir in for about 1 minute then add the spices, making sure that everything is well mixed, but not sticking to the pan.
  3. Return the pan to the heat and immediately add the tomatoes, and stir well. Turn the heat down and when the tomatoes start to simmer, cover the pan and let it cook for about 10-15 minutes to develop the flavours. Check every 4-5 minutes and give it a stir to make sure it does not stick to the bottom of the pan.
  4. Remove the lid and using the back of a wooden spoon make some "wells” in the sauce - one well per egg. Make sure that you space out the wells as they will each house an egg. Crack your eggs and add them each in the wells or indentations you created.
  5. Over medium-low heat, cover the skillet and allow the eggs to cook until the whites are settled. The eggs should be runny, but this is entirely up to you.
  6. When the eggs are to your preference, remove from the heat and divide between 4 bowls and garnish with the herbs. We always serve this with fresh rustic sour dough bread.

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