Those who know me know that I have a thing for breakfast and brunch food. I love going out for brunch almost as much as I enjoy making brunch food at home. I say brunch instead of breakfast because, at home, we don’t usually eat breakfast until about 11-12 am at the weekend.
Shakshuka is a hearty breakfast dish, which also makes for a really nice light dinner, which is quite popular in the Middle East and North Africa. It’s really tasty and easy to make and you can serve it with crusty bread, flatbread or pitta bread.
Serves: 2 | Time: 30 minutes | Difficulty: Easy | Vegetarian
Tip: I served mine with toasted pitta bread, spread with butter and sprinkled with Za’atar (very aromatic Middle Eastern spice mix which you can find in middle eastern shops).
- 1 onion, chopped;
- 2 garlic cloves, crushed;
- 2 tbsps olive oil;
- 2 roasted red peppers, sliced;
- 1 tsp sweet smoked paprika;
- 1 tsp ground cumin;
- 1/2 tsp mild chilli powder;
- 400g tin chopped tomatoes;
- a pinch of sugar;
- 4 eggs;
- a handful flat-leaf parsley, chopped
- Heat a large frying pan with a lid. Cook the onion and garlic in the olive oil until soft, then stir in the peppers, spices, tomatoes, sugar and some seasoning. Simmer for 10 minutes.
- Make 4 ‘pockets’ in the mixture with the back of a spoon and crack an egg into each. Put the lid on and cook gently until the whites are set and the yolks cooked how you like them. Scatter with parsley and serve with crusty bread, flatbread or pitta.
Original recipe from Olive Magazine, issue January 2016, and is available here.