Breakfast
Leave a Comment

Sunday Brunch: Shaksuka Eggs

I’ve been meaning to make this dish for the longest while. The mouth-watering pictures of Shasuka Eggs, (Tunisian dish of eggs poached in a spicy tomato sauce) flooded my pinterest page long before I knew the name of the dish. I love breakfasts, I could have them all day.

I used to work in an all-day breakfasts cafe in Nottingham as a student: scraping down the greasy hot plate where I fried eggs, bacon, mushrooms and sausages before slapping them onto large oval plates with two slices of white toast. I loved assembling the items on the plate and seeing people stroll in at 2pm for a full English. The greasy spoon just off the town square served nothing more all day, everyday. You would never dream of serving Shasuka Eggs in a cafe like that, even if it used more or less the same ingredients.

I only managed to eat half of this dish midday today, I’m back home now, so I think I will definitely warm up some more crusty bread and finish off the rest of it. A skittle is probably the best investment in a pan I have made to date, I love it! You only need the one pan to fry, grill and serve! Share your results with me I will love to see them!

Shaksuka Eggs

INGREDIENTS:

2 large eggs

half white onion – finely chopped

Half Green Sweet Pepper – finely chopped

1 cup of Passata Sauce

1 tbsp tomato paste

1 fresh tomato roughly chopped

2 garlics – crushed (I used 1/2 tsp of ginger/garlic paste)

1/4 scotch bonnet pepper – finely chopped

1 tsp fresh or dried thyme

1/4 vegetable stock jelly

Pinch of Black Pepper

Optional: Parmesan Cheese, Tarragon leaves.

METHOD:

1. Sautee the onions, garlic and peppers in a little oil until soft. Add the thyme and tomato paste and stir for 1-2 minutes.

2. Add the fresh tomato and allow it to break down slightly (2 minutes) before adding the passata sauce.

3. Add the remainder of the seasoning and a little water if the sauce gets too thick. It should be a thick sauce so that the eggs can rest on top. Season to taste.

4. Crack 2 eggs on each side of the pan and cover the pan with a lid. Or place the pan in the oven grill for 5-6 minutes.

5. Cook the eggs to the consistency you want, garnish with cheese and chopped tarragon leaves. Then serve with some warm crusty bread!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s