Starting my day well and happy is important and since I am a very earlier riser, cooking breakfast naturally forms a part of my morning routine. I love cooking breakfast just as much as I love eating it.
Some of my favorite ingredients and spices are tucked into this one dish, so starting my day savoring each and every bite of this meal really adds to paving the platform for what the rest of my day will bring. It really can only be good.
It is said that traditional shakshuka is originally from Tunisia, North-Africa. It is also, however, very popular in Middle-Eastern countries.
It is a healthy, filling and nourishing meal and one I can almost guarantee you will make again.
Think tomatoes, soft poached eggs, spices and herbs all together in one pot, with a spicy bite and served with buttered ciabatta or sourdough toast and sliced avocado.
Definitely my idea of a great way to start,well, any day.
ingredients | serves 4-6 | easy
1/2 white or red onion, diced
2 garlic cloves, chopped
1t ground cumin
1/4t chili powder / cayenne pepper
4 thyme stalks, leaves only
1T brown sugar
black pepper to taste
1/2t onion seeds
1t ground turmeric
1T tomato paste
1 can crushed tomato
2 ripe tomatoes, quartered
100g baby spinach
small bunch cilantro / coriander
small bunch fresh parsley
creme fraiche to serve (optional)
1T olive oil
how to do it
Heat the olive oil & butter in a medium sized pan / shallow pot.
Saute the chopped onion until glossy. Add the garlic and cook for about two minutes.
Add the cumin, paprika, thyme, chili powder, turmeric, onion seeds & tomato paste, stir and cook for about two minutes.
Pour the crushed tomato into the mixture, add the quartered tomatoes and cook on a medium simmer for about five minutes, stirring twice.
Add the spinach, stir and cook for a further three to five minutes until wilted. Season the mixture with the sugar, salt & pepper and stir through.
Using a large spoon, make little wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, depending on how you like your eggs cooked.
Scatter the chopped cilantro and parsley over the mixture.
Spoon a dollop of creme fraiche onto each egg and garnish with basil leaves.
Serve with crusty bread or toasted sourdough.