|Shakshuka (serving for one)|
Shakshuka is an Israeli dish of eggs poached in a spicy tomato sauce. The Italians make something similar called Eggs in Purgatory. There are a whole host of Shakshuka variations. Some scramble the eggs, some don’t add cheese and some recipes include meat in the dish. I went home and decided to make my own take on it the next day so I added feta cheese for saltiness and just because cheese generally makes everything better and went heavy on the chillis to give it some real kick.
It’s the perfect dish for a lazy weekend brunch. I like to cook the eggs so the yolks are still runny and can ooze out and mix in with the spicy tomato sauce. I served this with some pita bread warmed in the oven, perfect for scooping up the sauce and eggs.
|Cooking the capsicum, onion and spices|
1 red onion, roughly chopped
2 garlic cloves, crushed
1 red capsicum, roughly chopped, deseeded and stalk removed
3 red birds eye chillis, deseeded and finely chopped
1 tsp cumin seeds
1 tsp paprika
1 can of tomatoes
50 gm feta cheese
Handful of coriander, chopped
Salt and pepper to season
|Dropping the eggs into the pan to cook|
1. Pour a couple of tablespoons of olive oil into a frying pan. Add the onion and cook over a low heat for 5 mins until they are soft and golden then add the garlic and the chilli and cook for 5 more mins until the onions are just starting to get brown.
2. Add the capsicum, sprinkle over the paprika and cumin and cook for another minute or so to enhance the flavour of the spices.
3. Add the tomatoes and water, turn up the heat a bit, and simmer for 5-10 mins. Season to taste with salt and pepper.
4. Break the eggs into the pan, trying to keep them separate from each other, then cover the pan and cook for 5 mins.
5. Sprinkle with feta cheese and coriander and drizzle with extra virgin olive oil.
|Shakshuka looks especially good served up in individual pans|