This is an easy (and heart healthy) breakfast recipe. However, the simple combination of tomatoes simmering with onions, garlic, fragrant spices and poached eggs makes this a nourishing dish you can enjoy at any time of the day.
Known by its more traditional name, shakshuka, this meal is a classic in the Middle East and North Africa. The first time I experienced it, I was in the United Kingdom with my husband. I remember it being so delicious and I loved the simplicity of it, yet it had delightfully bold flavours. There are many variations of the shakshuka, but this recipe tries to keep as close to the well-known version as it can.
- Olive oil
- 1 medium onion, diced
- 1 capsicum, seeded and diced
- 4 garlic cloves, finely chopped
- 2 tsp paprika
- 1 tsp cumin
- pinch of chilli powder
- 2 x 400g tins whole peeled tomatoes
- 6 large eggs
- 1 small bunch fresh coriander, chopped
- 1 small bunch fresh parsley, chopped
- Heat olive oil in a large sauté pan on medium heat. Add onion and capsicum and cook for 5 minutes or until onion becomes translucent.
- Add garlic and spices and cook an additional minute.
- Pour tomatoes into the pan and break down using a large spoon. Season with salt and pepper and bring sauce to a simmer.
- Use your large spoon to make small wells in the sauce and crack eggs into each well. Cover pan and cook for 5-8 minutes, or until eggs are done to your liking.
- Garnish with coriander and parsley.