Nothing beats a yummy hearty Shakshuka for breakfast or brunch! It’s one of my favourite dishes to make in the weekend.
Shakshuka is a staple dish in Tunisia, Libya, Algeria, Morocco and Egypt and is traditionally served in a cast iron pan or tajine. It is also popular in Israel, where it was introduced by Tunisian Jews. But apparently the dish was invented in the Ottoman Empire. There are many different versions of Shakshuka; some like to add artichoke hearts, potatoes, broad beans or spicy sausages. Here’s one of the versions I like:
Ingredients: 4 organic eggs. 1.5 cans of organic chopped tomatoes. Half a red capsicum chopped into small pieces. Small bunch of spinach leaves. Bulgarian sheep cheese. 3 cloves of garlic. Sea salt. Black pepper. Cumin. Cayenne Pepper.
In a frying pan, heat up some olive oil and fry the garlic until it turns slightly brown. Add the cumin, cayenne pepper & black pepper and continue frying for a few seconds. Add the chopped tomatoes and capsicum and cook for about 2 minutes stirring regularly. Using your stirrer make space within the tomato sauce for 4 eggs, then crack the eggs into the spaces. Leave the eggs to poach for 2-3 minutes (depending on whether you like your eggs well done or runny).
Crumble the cheese on top evenly then sprinkle some spinach right at the end. I don’t like to over cook the spinach so I tend to add it at the end just before serving. Season with sea salt to taste. Serve on the frying pan itself with some toasted bread and fresh orange juice. Mmmmmm Finger licking good!