RECIPE | SHAKSHUKA

The first time I heard of the middle-eastern dish shakshuka was over the summer while out for brunch with some friends at Prohibition on Monkland. (highly recommended brunch spot) I didn’t try it my first few visits because at the time I was still eating fish and their lox on bagel was just too good. But when I gave up fish, I knew I didn’t wanna give up one of my favourite brunch spots so I tried some new things. One of them was the shakshuka. I completely underestimated this dish. I wasn’t expecting such a great combination of flavours in the sauce and how well it would all come together on a piece of pita bread.

It wasn’t long before I decide to whip it up at home. These photos are actually from months ago, I had forgotten all about them. I adapted a recipe online with ingredients I had lying around. I wanted to make it really good so I chose to use fresh tomatoes rather than the canned variety but that would definitely work in the winter months when good tomatoes are hard to find. You could add a lot of other ingredients in the sauce but I chose the following.

Read on for the recipe…

INGREDIENTS (for 2-3 eggs)

1 tbsp olive oil
1/2 cup diced onion
1 clove garlic, minced
1/2 red bell pepper, chopped
2 cups ripe diced tomatoes, or 1 can diced tomatoes
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp paprika
Pinch of cayenne pepper
Pinch of sugar
Salt & pepper to taste
2-3 eggs

Heat oil in a pan over medium heat. Add onions and sauté for a few minutes. Add garlic and cook a few more minutes. Add the diced red peppers and cook another 5-10 minutes till they are soft. Add tomatoes, spices and sugar and stir well.

Simmer over medium heat for 5-10 minutes, not too long or it will become too thick (if it seems too pasty, you can add some water). Add salt and pepper. Crack the eggs one at a time directly into the tomato mixture. Cover the pan and simmer for 10-15 minutes or until the eggs are cooked to your personal taste.

Serve with pita bread (or toast) or alone for anyone with gluten-free. This is a hearty – any time of day – meal (says the girl who would eat pancakes for dinner) and a nice way to mix up a weekend breakfast.

You know I’m all about nice slow weekend breakfasts.