Dishes that can be served for breakfast, lunch or dinner are always winners. The Indian inspired kedgeree, the Mexican inspired huevos rancheros and the jewish classic; shakshuka. Super easy to cook, hearty and feeds many mouths. Shakshuka! Shakshuka!
1 tbsp olive oil
2 medium brown or white onion, peeled and diced
1 clove garlic, minced
1 medium green or red pepper, chopped
2 cans chopped tomatoes
2 tbsp tomato paste
1 tsp chili powder
1 tsp cumin
1 tsp paprika
Pinch of cayenne pepper
Pinch of sugar
Salt and pepper to taste
1/2 tbsp fresh chopped parsley (optional, for garnish)
Heat a deep, large skillet pan on medium. Slowly warm the olive oil, add the chopped onion and fry for a few minutes until the onion begins to soften. Add the garlic and continue to fry until the mixture is fragrant. Add the peppers, fry for 5-7 minutes over medium until softened. Add the tomatoes and tomato paste to the pan and stir till blended. Add spices and sugar, stir well, and allow mixture to simmer over medium heat for 5-7 minutes untill it starts to reduce. At this point, you can taste the mixture and spice it according to your preferences. Add salt and pepper to taste, more sugar for a sweeter sauce, or more cayenne pepper for a spicier shakshuka.
Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. I usually place 4-5 eggs around the outer edge and 1 in the center. The eggs will cook sunny side up on top of the tomato sauce. Cover the pan. Allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced. Keep an eye on the skillet to make sure that the sauce doesn’t reduce too much, which can lead to burning.
Garnish with parsley and enjoy with some crusty bread.