Shakshuka - My Favourite Breakfast
This article is slightly overdue because I´ve been teasing all you readers with the shakshuka for over a year now. I´ve also written about it in this article about Bowls and Bar, the best place for shakshuka in Lison. You can probably tell by now that ever since I´ve discovered shakshula it´s become my favourite breakfast dish.
Fun fact: In Naples, a variation of this dish is called Ouva in Purgatorio (eggs in purgatory).
Shakshukas were initially tomato based stews in Maghreb but their origin is a bit unclear. While some people think that the dish originated in the Ottoman empire, others think it´s coming from Morocco or even Yemen. It´s similar to the Turkish menemen and absolutely delicious if you like eggs for breakfast and want them with a twist. So without further ado, here´s a somewhat simplified shakshuka recipe for you!
2 red peppers
1 can of tomatoes
5 cloves of garlic
1 tablespoon cottage cheese
1 teaspoon of Baharat (optional)
1 teaspoon of turmeric
1 teaspoon of cumin
1 teaspoon salt
1 teaspoon cayenne pepper
1. Chop the onion and the garlic. Next, cut the peppers and the tomatoes in small cubes.
2. Sautée the onion until it turns golden, then add the garlic and sautée for another minute. Add the turmeric, cumin, salt and cayenne pepper and mix. Add the peppers and tomatoes and fry until soft.
3. Add the tomato sauce and let cook for another 5 minutes.
4. Add the eggs on top of the mixture: one in the middle and the other four around them. Cover with a lid and let cook until the eggs have the consistency you prefer. (I like them well cooked so I leave them to cook for about 5-7 minutes)
5. Season with salt and pepper if necessary. Add the cottage cheese spoon on top and season with the baharat.