Happy Monday!! So glad and relieved the summer holiday is finally here. No more clock alarms in the morning…taking it easy, at least for today 🙂 What plans do you have for this summer?
This morning we are heading to Algeria with a scrumptious, vibrant and full of flavors traditional breakfast dish – Eggs baked in aromatic spicy tomato sauce, called Shakshuka. Traditionally this dish is made with chunky, spiced tomato sauce. I really love the richness of this dish, the full flavored red pepper with the tomato juices, and the gooey baked eggs.
I have used some organic grape tomatoes to get that sweet flavor and have less juice in the same time. Shakshuka is supposed to be a dry, not watery dish so these grape tomatoes are really a perfect match.
One of the best things about Shakshuka, apart from its delicious taste, is its versatility. You can pretty much sauté any vegetable and crack eggs over it, and it will be just as delicious. You can always go for a lighter version, adding mushrooms or eggplants to the pan. You can serve it with fresh yoghurt on the side too…works really well.
- 2 large eggs
- 1 tbsp olive oil
- 1 small onion, thinly sliced
- 1 garlic clove, roughly chopped
- 7 grape tomatoes – roughly diced
- ½ small red pepper – roughly diced
- ½ tsp paprika
- ½ tsp fresh chopped oregano
- Sea & pepper to taste
- Parsley for garnish
- In a medium frying pan, add the olive oil and fry the onion translucent and throw in the garlic too.
- Add in the tomatoes and cook for 5 minutes.
- Add in the rest of ingredients except parsley, and cook for 15 minutes on a low flame.
- Season with salt & pepper to taste.
- Make 2 gaps in the mixture and crack in an egg, one at a time. Cover the pan and cook on low flame for 5 minutes. The eggyolks should not be hard but soft cooked, so be careful not to overcook the eggs.
- Garnish with parley & serve immediately with bread, fresh yogurt or just as delicious on this own.