Recipe Tip: Shakshuka: Egg and Tomato Breakfast - Falstaff

Recipe Tip: Shakshuka: Egg and Tomato Breakfast - Falstaff

Top Recipe for 2 Persons. All ingredients and tips for getting it right. This breakfast dish, originally from northern Africa, now counts as a national dish in Israel.



    1. Step 1

      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.
    2. Step 2

      Add the finely chopped garlic and chopped bell pepper and stir.
    3. Step 3

      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.
    4. Step 4

      Stir well, then make three wells into to sauce. Break an egg into each well.
    5. Step 5

      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.
    6. Step 6

      Sprinkle with freshly chopped parsley just before serving.
    7. Step 7

      The sauce can be made ahead of time: this way it is a quick and easy breakfast.