Shakshuka! Many countries stake claim to the origin of this Spicy Tomato and Baked eggs stew. From Israel to Yemen and North Africa there are several variants of the Shakshuka as a hearty breakfast or brunch staple
After a few attempts here’s a dish that’s been perfected (that’s what hubby said). The key to excellent shakshuka is fresh and juicy ingredients particularly the vegetables. Canned Organic plum tomatoes make the perfect base with crunchy bell peppers, harissa and feta. Here’s my shakshuka recipe for a weekend Brunch
What you need
- 1 tin of organic plum tomatoes
- 4 eggs organic/ cage free
- 1 red onion
- 1 garlic clove -grated
- Trio of bell peppers finely sliced/ chopped (red,green,yellow)
- Spice mix: nutmeg, cumin and paprika
- 1 teaspoon Harissa (I use Rose Harissa)
- Feta, Olives and cilantro to garnish
How to whip it up:
- In a heavy bottomed pan or dutch oven (I love Le creuset), stir fry the onions, garlic and peppers.
- Add in the plum tomatoes and lightly mash .
- In go the spices till the mixture starts to bubble and the tomatoes are half cooked.
- Make little wells and crack open the eggs into the bubbling sauce.
- Cover and cook for 6-7 minutes till the eggs are poached to your liking.
- Garnish and serve hot with sourdough, ciabatta or your favorite bread. I love a side of cold avocado on hot summer days.