SHAKSHUKA


Serves 2

Shakshuka is my new all-time favourite breakfast. After making it recently on an unusually cold morning I couldn’t wait to share it with you! The base is a beautiful blend of middle-eastern spices, fresh tomatoes which have been blanched (had their skin removed) and mixed coloured capsicums. Best served with some crusty bread, these bold flavours combine to become a beautiful sauce in which eggs are poached. Because there aren’t any tins of vegetables used, the key to the taste is freshness. So write your list, hit the markets first thing next Saturday or Sunday, and enjoy one of the best breaky recipes, now in your arsenal.

Shakshuka

Equipment needed

For this recipe, you’ll need a deep frying pan (one with a lid), a chefs knife, soup ladle, wooden spoon and a chopping chopping board.

Method

Step 1: Blanch your tomatoes. Cut a small, shallow cross in the end opposite the core and pour over boiling water. Let the tomatoes sit in the water until the skin begins to peel back and then drain.

Step 2: Set the tomatoes aside and slice the capsicum and onion thinly. Crush the garlic.

Step 3: Place a deep frying over a medium-high heat with your olive oil and sweat the capsicums garlic, and onion until soft.

Step 4: While capsicum, garlic and onion are sweating away, peel the skin off all your blanched tomatoes and then dice. Add them to the frying pan along with all spices and tomato paste. Stir occasionally until the tomatoes have cooked down and you’re left with a thick sauce.

Step 5: Turn the heat down to low and starting at one edge, use a soup ladle to create a well in the sauce. Crack one egg into the well. Repeat this step until all eggs are placed neatly into the sauce.

Step 6: Cover with the lid and let the eggs cook to your desired consistency. About 5 minutes for soft yolks.

Step 7: When the eggs are done, remove from the heat completely. Place on a table (on a trivet so your table doesn’t get damaged) with a loaf of crusty bread and two plates. Serve yourselves and enjoy!

Ingredients

1kg tomatoes

1 brown onion

3 capsicums (red, green, and yellow)

1 clove garlic

2 tablespoons smoked paprika

1 tablespoon cumin

1 tablespoon chilli powder

1 tablespoon extra virgin olive oil.

1 tablespoon tomato paste.

6 eggs