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Shakshuka: Egg and Tomato Breakfast

Shakshuka: Egg and Tomato Breakfast
©Benedikt Steinle | kitchenkonsulting.at
Home Food & Drinks Recipes Cooking Shakshuka: Egg and Tomato Breakfast

Shakshuka: Egg and Tomato Breakfast

Breakfast

This breakfast dish, originally from northern Africa, now counts as a national dish in Israel.

Ingredients (2 servings)
3 eggs
1 onion, peeled
2 can chopped tomatoes
1 red bell pepper
1 handful garlic, peeled
125 ml red wine
2 tablespoon(s) vegetable oil
1 teaspoon(s) cayenne pepper
1 teaspoon(s) ground cumin
1 teaspoon(s) coriander, ground
1/2 teaspoon(s) cinnamon, ground
1 teaspoon(s) cardamom, ground
1 teaspoon(s) brown sugar
2 tablespoon(s) tomato paste
1 handful fresh parsley
salt
pepper
  • Finely dice the onion and heat in a shallow pan with some oil. This pan will also be used to serve the dish. Add the brown sugar and let it start to caramelize.
  • Add the finely chopped garlic and chopped bell pepper and stir.
  • Then add all the dry spices, stir in then deglaze with red wine. Bring to the boil for 2 minutes, then add tomato paste and tinned tomatoes, reduce heat and simmer for 30 minutes until the mixture thickens.
  • Stir well, then make three wells into to sauce. Break an egg into each well.
  • Put the lid on and cook the eggs over low heat until cooked to desired level. You are effectively poaching each egg in the sauce.
  • Sprinkle with freshly chopped parsley just before serving. 
  • The sauce can be made ahead of time: this way it is a quick and easy breakfast.
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