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.
- 1onion, peeled
- 2 tinchopped tomatoes
- 1red bell pepper
- 1 clove(s)garlic, peeled
- 125 mlred wine
- 2 tablespoonvegetable oil
- 1 teaspoon(s)cayenne pepper
- 1 teaspoon(s)ground cumin
- 1 teaspoon(s)coriander, ground
- ½ teaspoon(s)cinnamon, ground
- 1 teaspoon(s)cardamom, ground
- 1 teaspoon(s)brown sugar
- 2 tablespoontomato paste
- 1 handfulfresh parsley
Step 1Finely 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.
Step 2Add the finely chopped garlic and chopped bell pepper and stir.
Step 3Then 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.
Step 4Stir well, then make three wells into to sauce. Break an egg into each well.
Step 5Put the lid on and cook the eggs over low heat until cooked to desired level. You are effectively poaching each egg in the sauce.
Step 6Sprinkle with freshly chopped parsley just before serving.
Step 7The sauce can be made ahead of time: this way it is a quick and easy breakfast.