Shakshuka: Egg and Tomato Breakfast

Shakshuka: Egg and Tomato Breakfast

©Benedikt Steinle | kitchenkonsulting.at

Shakshuka: Egg and Tomato Breakfast

Shakshuka: Egg and Tomato Breakfast

©Benedikt Steinle | kitchenkonsulting.at

Ingredients (Serves 2)

3
eggs
1
onion, peeled
2
tin
chopped tomatoes
1
red bell pepper
1
clove
garlic, peeled
125
ml
red wine
2
tablespoon
vegetable oil
1
teaspoon
cayenne pepper
1
teaspoon
ground cumin
1
teaspoon
coriander, ground
1/2
teaspoon
cinnamon, ground
1
teaspoon
cardamom, ground
1
teaspoon
brown sugar
2
tablespoon
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.