Shakshuka

Ingredients

4 eggs

Rose harissa

Salt/pepper

Fresh coriander

Olive oil

1 can chopped tomatoes

1 onion

Description

Method

There are a lot of ideas when it comes to a weekend breakfast, but I love this one because it is healthy yet comforting and very fulfilling. It’s great for sharing, and it’s made in one pan and better enjoyed eating directly from it. It is a middle-eatern dish that has its variations all over the world. I like playing with it, but not too much, by adding different herbs — try chervil or if you feel adventurous, my favourite tarragon, or sprinkle with feta. In any case, it is a delicious breakfast. And although I only tasted it first when I was a grown-up, it does feel like a dish I would’ve grown up with.

1 step

Heat olive oil in a pan, add chopped onions and sauté until transparent.

2 step

Add teaspoon of harissa, mix well with onions and add canned tomatoes, salt, a little bit of pepper and let it simmer.

3 step

Make a little hole with a spoon and crack in an egg, repeat with the rest of the eggs.

4 step

5 step

After the egg whites are cooked, add coriander and serve.

If you wish you can also add feta cheese on top - works really well.

Alesia

Jun 01, 2021