At heart, I am entirely a sweet breakfast person. But shakshuka is the one savoury breakfast dish I'll happily go for. The great thing about shakshuka is, that while traditionally it's a breakfast dish, no one will judge you for eating it for lunch or dinner
I personally opt to serve shakshuka with a side of fresh, crunchy spinach, with tonnes of feta and pomegranate seeds on top. That being said, it's entirely customisable. Want a proper side salad? Go for it. Want some baked veg? Who I am I to judge?
The below recipe will serve 3 people.
Ingredients
1 large white onion
5 cloves garlic
2 small peppers (any colour - I went with yellow and orange)
1/2 tspn red chilli flakes
1/4 tspn cumin seeds
3 cans chopped tomatoes (~400gr per can)
1 tbsp fresh chopped coriander leaves (plus extra for serving)
1 tspn tomato paste
6 eggs
Olive oil
Salt
Pepper
100gr Feta (optional)
Pomegranate seeds (optional)
Method
1. Chop your onion, garlic, and peppers finely. Set aside.
2. In a large skillet heat 1-3 tablespoons of olive oil. Add the onion and fry until almost translucent.
3. Add the garlic, peppers, chilli flakes, and cumin seeds. Cook for around 5-10 minutes.
4. Add the chopped tomatoes, chopped coriander, tomato paste, salt and pepper. Allow to reduce for 30-45 minutes.
5. Crumble the feta cheese and set aside.
6. Create a slight well in the shakshuka using the back of a wooden spoon - do not obsess over this. In a small cup, break in a single egg, and pour it into the slight well you've created in the sauce mixture. Repeat this step with all the eggs.
7. Cover the skillet with a lid (or tray) and allow the eggs to cook for 5-10 minutes, depending on how runny you'd like the yolks.
8. Top the shakshuka with feta, pomegranate seeds, and coriander.
9. Serve immediately with bread and/or spinach.
Recreating this recipe? Tag me on instagram @juliawgr!
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