Breakfast is a great meal. Roll out of bed, spend the first few minutes of each day yawning, stretching, and then you can get to thinking about cheerful items like freshly-brewed coffee, fruit, cereal and the all-important question of what breakfast spread you’ll have. Is it a Nutella morning? Will there be peanut butter in my life today? And surely every day is a Vegemite day…
(Between you and me, sometimes toast is the only reason I get out of bed.)
Weekend breakfasts are especially joyful, because eggs get involved. I’m a huge fan of including eggs in breakfast, and while the full English is a force to be reckoned with, I think the Israelis have it down pat. Imagine kickstarting the day with spiced tomatoes and peppers, eggs with runny yolks and custardy whites, creamy hummus and sharp olives and crusty bread. Yes.
Shakshuka is thought to have originated in Tunisia, and is popular throughout the Middle East and in Israel, where it is commonly eaten for breakfast. In its simplest form, the dish is made by poaching eggs in a sauce made from tomatoes, onions and peppers. Other versions include harissa, cumin, salty cheeses like feta, or a spicy sausage like merguez.
It’s a perfect breakfast dish, but also works well at lunch and dinner. The meal scales really well and it’s incredibly easy to prepare. And as if you needed another reason to love shakshuka, the dish is low in fat, high in vitamin C and lycopene, and is said to be an excellent hangover cure.
Plus, there’s something immensely, greedily satisfying about plunging your pitta into the heart of the pan, and watching the golden-yellow yolk mingle with the fiery sauce. Oh, you so want to make this.
Shakshuka (serves 2)
For the tomato sauce
1 onion, finely sliced
2 red or yellow capsicums, sliced
2 x 400g cans tomatoes
4 cloves garlic, chopped
1 tsp cumin
1 tsp paprika
½ tsp chilli flakes
The sauce can be made well in advance. Fry the onion in a little olive oil, adding salt to stop it from burning. After a minute, add the peppers and fry for three minutes.
Add the rest of the sauce ingredients and simmer over medium-high heat for 10 minutes. Taste and adjust the seasoning, then simmer for another 10 minutes.
To make the shakshuka on a stovetop, put the (warm) sauce into a frypan and make two wells for the eggs. Crack the eggs into the wells and simmer for 5-7 minutes, depending on how runny you like your eggs.
To make the shakshuka in an oven, put the (warm) sauce into an ovenproof dish like a shallow pie dish, and make two wells for the eggs. Crack the eggs into the wells and bake in a 180C oven for 10-15 minutes, checking it at 7 minutes.
Top with parsley and cheese, and serve with pitta bread, olives and hummus or tahini.