I absolutely love a good, cosy breakfast that super simple to assemble so we can get back to the relaxing. A great flavourful option is a spicy Middle Eastern shakshuka packed with vegetables and warm spices.
It is quite simply the perfect one pot meal that every member of the family will love.
Let’s get cooking…
Start by sautéing onion and chilli in a little olive oil, once the onion is soft add in the garlic and stir for 30 seconds until fragrant. Then add in the harissa, cumin and red pepper and fry for another 30 seconds. Add in the tomatoes and break up with the back of a spoon, season with salt and pepper to taste.
Simmer on medium heat until the tomatoes are soft and disintegrating, the sauce should also be thick and glossy at this point. Make 6 wells in the sauce with the back of a spoon and crack in 6 eggs. Cook on low heat for 10 minutes until the whites are set and the yolks are still a bit soft.
Serve with crusty bread for dunking into the yolks and mopping up the extra sauce.
Shakshuka
4
servings10
minutes30
minutesIngredients
6 eggs
2 chillies, depending on how hot you prefer it
½ grilled red pepper, diced optional
1 onion, finely diced
2 cloves garlic, crushed
1 tsp harissa, less depending on how hot you prefer it
½ tsp cumin
Olive oil
Salt
Pepper
1 tin of plum tomatoes, mashed up
Directions
- Saute onion and chilli in a little olive oil, once the onion is soft add in the garlic and stir for 30 seconds
- Then add in the harissa, cumin and red pepper and fry for 30 seconds
- Add in the tomatoes and break up with the back of a spoon, season with salt and pepper to taste
- Simmer on medium heat until the tomatoes are soft and disintegrating
- Make 6 well in the sauce and crack in 6 eggs. Cook on low heat for 10 minutes until the whites are set and the yolks are still a bit soft
- Serve with crusty bread
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