If you remember, I went to Ottolenghi for breakfast with my brother a while back (here) and so ensued one of the most delicious morning meals I’ve ever had. There and then I made a vow I would have to re-create this Shakshuka dish at home.
This Sunday the opportunity finally arose. A Sunday brunch spent in instead of going out. Cost effective and delicious at the same time! It’s just one of those that is a guaranteed crowd pleasure and makes you look like a pro even though it’s dead simple to make! My kind of dish.
It was a pretty busy weekend, with failed meeting attempts, a beer festival, birthdays, cake, and trains. This brunch was a nice moment to just sit down and enjoy. And I have to admit, I did feel quite smug to have pulled this together so quickly and easily! Definite ego boost.
To make enough for two in a medium skillet, you will need:
1/4 tsp cumin seeds
Half an onion, sliced
2 garlic cloves, crushed
1 red pepper & 1 yellow pepper, cored and cut into strips
2 beef tomatoes, roughly chopped
1 tsp of paprika & zaatar
1/3 tsp saffron strands
Sea salt to taste
Bunch of fresh coriander/cilantro, chopped
1/4 cup crumbled feta
Warm pittas for serving (I used 3)
Dry roast your cumin seeds for one minute on your skillet. Add in the oil & onions and sauté for a few minutes until a nice golden brown. Add in your garlic, peppers, spices & saffron, and a handful of the coriander, again cooking until garlic is soft and peppers have a nice colour.
Add in your chopped tomatoes & salt with a splash of water. Cover and let simmer on medium heat for about 15 minutes, making sure that it maintains a nice consistency, never let it go too dry. If needed, add more water along the way. Adjust seasoning if needed.
Create two small craters on the sides, carefully crack your eggs and cover. Simmer just enough to harden the egg whites but maintain a runny yolk, around 8-10 minutes. In the meantime, toast your pitta bread.
Sprinkle with coriander & feta and serve! This North African dish is eaten communally, so lay it in the middle of the table and eat straight from the skillet. You’ll probably need a fork to help with some scooping, but your bread does a lot of the work!
This was absolutely delicious and so simple to make, without breaking anyone’s budget. If you want, you can definitely used some canned tomatoes instead or alongside the fresh ones, it’s up to you! Also, feel free to spice it up with the likes of jalapeños and chillies.