Shakshuka or Shakshouka means "a mixture" and what a mixture on Sunday morning after having a couple of bottles of red on Saturday night it is indeed:)
Wonderfully comforting and taking care of you seems to me a perfect late morning Sunday breakfast.
The recipe is from a great book by Yotam Ottolenghi's "Jerusalem" adapted to serve 2 - me and my husband. What a dissapointment I must say - each of us had a generous portion - but we could have done with some extras;)
Ingredients:
1-2 tbsp of oil
2 medium red peppers deseeded and diced
4 medium riped tomatoes diced
1 tbsp of harissa paste
1 tsp of tomato puree
1/2 tsp of cumin
2 cloves of garlic finely chopped
3 eggs
3 yolks
salt and pepper
To serve: thick natural yougurt, bread
Let's cook:
Heat the oil in a frying pan. Add harissa paste, tomato puree, cumin, garlic 2 pinches of salt and peppers. Fry on a medium heat for up to 10 minutes and then add tomatoes and fry for another 10-15 minutes depending on the tomatoes (mine were not riped enough and it took 15 minutes to cook them) Create spaces in the sauce and crack eggs and yolks into them carefully not to break the yolks. Cook gently for further 10 minutes until white egg is done but yolks are runny. Now my experience suggested that it would be better to cover the frying pan either all the way through or for the last minute to make sure that the egg white is thoroughly cooked.
Serve with bread and thick natural yogurt.
Wonderfully comforting and taking care of you seems to me a perfect late morning Sunday breakfast.
Ingredients:
1-2 tbsp of oil
2 medium red peppers deseeded and diced
4 medium riped tomatoes diced
1 tbsp of harissa paste
1 tsp of tomato puree
1/2 tsp of cumin
2 cloves of garlic finely chopped
3 eggs
3 yolks
salt and pepper
To serve: thick natural yougurt, bread
Let's cook:
Heat the oil in a frying pan. Add harissa paste, tomato puree, cumin, garlic 2 pinches of salt and peppers. Fry on a medium heat for up to 10 minutes and then add tomatoes and fry for another 10-15 minutes depending on the tomatoes (mine were not riped enough and it took 15 minutes to cook them) Create spaces in the sauce and crack eggs and yolks into them carefully not to break the yolks. Cook gently for further 10 minutes until white egg is done but yolks are runny. Now my experience suggested that it would be better to cover the frying pan either all the way through or for the last minute to make sure that the egg white is thoroughly cooked.
Serve with bread and thick natural yogurt.
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