I couldn’t resist popping a Shakshuka recipe into egg month… not because of it’s simplicity or deliciousness, just because it sounds so similar to my name - Shakira. It’s an extremely popular dish in the middle east and it’s an onomatopoeic Hebrew and North African word meaning “mixed up”.
I love making Shakshuka on lazy weekend mornings with nothing more than a slice of griddled sourdough on the side. It’s an easy breakfast to make, but it takes a little time to slowly soften the peppers and tomatoes and then poach the eggs. It’s not a dish that can be rushed, hence it’s my weekend breakfast.
2 tablespoons olive oil
2 tablespoons harissa paste
2 tablespoons tomato paste
2 large red peppers, chopped into small dice4 cloves of garlic, crushed
1 teaspoon ground cumin
5 large fresh tomatoes, preferably ripe
salt & pepper
2 slices of thick cut sourdough bread
2 tablespoon olive oil
You also need:
a large heavy-based pan
a griddle pan [optional]
& a touch of patience
In a large heavy-based pan heat the olive oil, then add the harissa paste, tomato paste, peppers, garlic, cumin and some seasoning. Mix together and cook over a low to medium heat until the peppers have softened, approximately 10 minutes.
Add the tomatoes, simmer and cook for another 10 minutes until the sauce has thickened. Taste and adjust the seasoning again.Make 4 hollows in the sauce and gently break the eggs into the hollows. Simmer for another 10 minutes until the egg whites have set but the yolks are still runny.
Heat the griddle pan over a medium to high heat. Brush or dribble the olive oil on both sides of the bread. Place the bread onto the griddle pan and “toast” for a few minutes on each side or until warmed with charred lines.
Remove the Shakshuka from the heat and spoon into bowls. Serve with the griddled bread on the side.