This dish reminds me of childhood. I love the heavenly sound of the tomatoes getting fried, and I visualize my sweet grandmother making this dish for 8 people in one large pan. This was a tradition on every weekend family brunch.
Traditionally, the main characters in this dish are eggs and tomatoes. But there are a million ways to cook shakshuka and every recipe has its own secret. In my version, I added cabbage, as it gives a great texture and will make you feel full for even longer. Also, my aunt taught me a great trick to get the eggs nicely cooked; squeeze a bit of lemon juice on top of them, and cover for a few minutes. It works perfectly every time. Eat it for breakfast, lunch, or dinner. It’s an all-time winner.
The beauty of this dish is, that you can make it sparkle by going through your fridge or pantry and add whatever you’re feeling for. Use your herbs and veggies, experiment with spices, add that last piece of cheese into the sauce – make it your own eggventure.
Simple Shakshuka Recipe
Total time 30 minutes, Serves 2
|1 small onion
1 tablespoon of butter
300 g / 10 oz tomatoes
1 handful of shredded cabbage (optional)
Juice from 1/4 lemon
Pinch of cayenne pepper
Pinch of turmeric
Salt & pepper to taste
Fresh herbs of your choice. I used basil, chives, and cilantro