My Canadian adores shakshuka for weekend brunches, and in summer it is regularly on our menu. Capsicums are cheap, plentiful at their best and this dish relies on their flavour being optimum. Head down to your local market and buy those that have been grown in the sun. The difference when put next to the hot house variety is outstanding.
This dish is fragrant and so delicious you don't want to believe it's healthy. It also makes a gorgeous easy mid week dinner for vegetarians or Meatless Monday. My Canadian and I are away on holiday with dear friends and this breakfast provided a gorgeous backdrop to the start of a long weekend. Spicy, filling and when combined with a gorgeous sourdough loaf, it was the fuel we needed for a day of dancing at the Salmonella Dub concert.
Ingredients
- 1 tsp ground cumin
- 1 onion, sliced
- 4 capsicums, sliced
- 1 tsp brown sugar
- 1 bay leaf
- Small handful fresh thyme
- 3 tomatoes, chopped
- Pinch saffron threads
- 1/2 tsp smoked paprika
- 1/4 cup water
- 6 eggs
- Salt and pepper
- Chopped parsley to serve
Notes
The photo above is from a gorgeous weekend away with friends. This is an easy recipe to double or triple for guests, or holidays.
