I believe Shakshuka is a typical Middle Eastern breakfast dish – I first saw it on Pinterest, and the sheer savoury flavours attracted me, but not for breakfast 😉 It is basically spicy onion, pepper and tomato base with egg poached in the sauce.
I have looked at many recipes and have taken the bits I like from them, and thought about what spices and veg I have in stock.
I started by peeling, halting and finely slicing 2 medium red onions, then squishing 2 fat cloves of garlic. I add these to a heated pan and gently fry off.
I add a sliced green and red pepper.
stir through a teaspoon of cumin and half a teaspoon of caraway seeds and another half teaspoon of cayenne.
Stir in a big squeeze of tomato purée and then add a tin of chopped tomatoes, Salt and Pepper and enough water to rinse the tin out and stir together and simmer for 10 minutes.
The sauce should start to look thick and unctuous, taste and adjust seasoning, it may need a pinch of sugar to balance flavours. I then made 2 dents in the mix, and cracked an egg into each. Pop a lid on the pan and leave for a few minutes till the eggs are cooked.
To serve with this, I have made a really good Garlic and Rosemary Focaccia – this is one of my favourite breads.
It starts as a pretty ‘normal’ dough – I (of course) use my Thermomix, 300ml water and a pack of yeast, heated to 37 then add 500g of bread flour, a good pinch of salt and a good glug of olive oil. Mix on dough setting for 4 minutes, then leave to rise for an hour.
When risen again, poke your fingers into the dough again to ensure the herbs etc are in the dough, then drizzle with olive oil and a good sprinkle of good sea salt (I use Maldon) – then into the oven for a good 50 minutes till golden and scrummy 😍
Take out of the tray as soon as you can, pop onto a cooling rack, best eaten when warm not hot.
Place the Shakshuka on the table with big chunks of the Foccacia and dig in 👍