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
Instructions
In a large pan (that has a lid), heat a little olive oil or butter over a medium heat, and add the ground cumin and sliced onions. Saute slowly for 5 minutes until translucent. Add the peppers, sugar, bay leaf and thyme and cook until they've started to gain a beautiful colour and the thyme smells fragrant. Remove the bay leaf, and add the tomatoes, saffron and paprika. Reduce the heat to low and simmer for 15 minutes or until thick like pasta sauce. If the pan looks dry during cooking, add a little of the water to help the sauce along.
Make four dips in the mix with the back of the spoon and carefully break an egg into each dip. Season with salt and pepper, cover with the pan lid and cook, on a very very gentle heat until the eggs are just set.
Sprinkle the fresh chopped parsley over the top, and serve.
Fresh sourdough to dip and drag through the sauce never goes astray.
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.
