A cross between a vegetarian stew and shashuka, this braised tomato stew is a hearty breakfast that truly sets you up for the day. It is delicious for a weekend brunch with family, or even as midweek vegetarian dinner. This can be made a few days ahead and kept in the fridge, just pause before the eggs are added and wait until cool to refrigerate. Bring slowly back to the heat, then continue with the eggs.
The coriander is optional, it is equally delicious with fresh parsley tossed over the top. It is a simple recipe to double the quantities if you have guests over for brunch. Be sure to serve with a crusty sourdough for mopping up the juices.
Ingredients
- 1/2 brown onion, sliced
- 1/2 tsp turmeric
- 4 strands saffron
- 1/2 tsp smoked paprika
- 1/2 tsp sumac
- 1 cup cooked chickpeas
- 3 large tomatoes, chopped
- 2 or 4 eggs - depending on how hungry you are
- Salt and pepper to taste
- Pesto to serve
Instructions
In a heavy based pan, gently cook the onion and spices for 6 minutes on a medium heat. Add the chickpeas and tomatoes with a dash of water and simmer for 15 minutes on low. Make 4 wells in the mix, and break the eggs in each well. Season lightly and cover with a lid. Gently simmer until the eggs are cooked through.
Divide between bowls, top with pesto and coriander. Serve hot, with fresh sourdough.
