I am probably repeating myself here, but I love egg recipes, so presenting to you today SHAKSHUKA… a popular Israeli dish of eggs poached in a spicy tomato sauce. The excitement in the house when the eggs were cooking was really high. K chose to go cereal this particular morning because he wanted to use up the milk before it expired, however I really wanted to make this dish, so I set off to make this… Boy oh boy… he was maybe slightly regretting that he asked me not to worry about his breakfast. I loved making me some Shakshuka. I cut some bread and stuck it in the oven, so that went really well too. For all my egg lover readers, do give this a shot!
Onion: 1 medium diced
Tomatoes: You can use half a can if you are making it for 2, or you can use 2-3 fresh tomatoes
Garlic: 6 cloves minced
Eggs: 2 (1 for each person)
Paprika: 1 tsp
Salt to taste
To some heated oil, add the onions and garlic and saute until the onions are soft. Next add the canned tomatoes, salt and paprika and bring to a simmer and cook uncovered until you get a nice thick sauce like consistency.
Spoon into a ramekin and make a little hole in the middle. Break the eggs so the yokes settle in the middle and the whites spread across and over and far and beyond over the tomato sauce. Cook in a 180C oven until the eggs are cooked, well according to the way you would like your eggs done.
I cut my slices of bread and toasted it in the oven. You can alternatively use pita bread and maybe some hummus.