I can never tell if Shakshouka is Spanish or Arabian in decent. Regardless, I love a mean shakshouka for breakfast. I recall the first one I had was at Perth Art Museum in Fremantle. The tangy tomato and oozy egg yolk simply seduced me.
I have good intentions to create this dish for breakfast. I told hubby 3 weekends that I will experiment and create this for him. However, when each weekend rolls along, there would be an excuse for me not to do it. Fed up, I decided that this could be a dinner dish instead.
After all, who doesn't like breakfast for dinner?
It's probably not authentic- I do not have a tagine for the flavours to develop further. But if I dare say so, it's a pretty good darn delicious meal even without the right tools. So simple as well. I probably made more of a tomato stew but I loved it.
I have experimented and made a few versions of this. Left over christmas ham? Checked. Left over roast chicken? Done that. One of my favourite version though is chorizo. On lazy nights, I pop an egg in the stew and cooked it. On other days when I felt like practising my poaching egg skills, I added an poached egg.
Shakshouka with Poached Egg (serves 4)
1 red onion chopped
1 tablespoon of garlic
2 chorizos diced
1 can of diced tomato
1 fresh tomato diced
2 cups of water or stock
Half a can of chickpeas
1 tablespoon of parika
2 tsp of cumin seeds
1 tsp of chill flakes
4 poached eggs
Saute onion and garlic with spices. When it smells heavenly, add chorizo. When chorizo is brown and sizzling, add tomatoes and chickpeas. I add water then and put my pressure cooker lid on. Cook for 10 minutes or so. Serve with coriander and poached eggs.
food brings people together, regardless of culture and country of origin. imagine this space like a huge dining table-filled with home cooked food, with people sharing, loving and eating. eat and enjoy.