It’s Saturday! There is nothing like waking up on the weekend and making a hearty breakfast of champions. Shakshuka is a delicious middle eastern dish of spicy tomatoes and baked eggs. It is full of flavors and bursting with goodness, you will enjoy every mouthful. Have some fun, invite friends over and impress them with your kitchen credentials.
- 3 tbsp olive oil
- 2 large onions, sliced
- 2 red peppers, cut into long slices
- 4 garlic cloves, finely chopped
- ½ tsp cumin
- ½ tsp cayenne
- 1 tbsp tomato or red pepper purée
- 8 ripe tomatoes, cored and chopped, or 2 cans
- small bunch of coriander, roughly chopped
- small bunch of parsley,roughly chopped
- 4 eggs
- sea salt and freshly ground black pepper
Heat the olive oil in a large frying pan (that has a lid.) Add the onions and peppers and season them with salt and pepper. Cook the veg over a medium heat until they’ve softened.
Add the garlic and cook for a further 2 minutes, then sprinkle the cumin and the cayenne into the pan. Stir in the tomato or red pepper purée and cook for a couple more minutes. Add the tomatoes with a splash of water.
Simmer the sauce for about 10 minutes, uncovered, until it has reduced slightly. When the sauce is reduced, stir in the herbs.
Make 4 small wells in the sauce. Break each egg into the wells. Cook for a few more minutes until the whites are just set and the yolks are still runny. Serve with fresh toast to dip in.