Recipe: Modified Shakshuka

There’s nothing like a great breakfast. The first time I tried shakshuka, I was suffering from a violent hangover, and so the tomato-based dish wasn’t so palatable. Fast forward to the next time I tried it (sober), and my faith in it was restored.

With North African origins, shakshuka is essentially a tomato ragout with topped poached eggs. The seasonings and vegetables may vary, but cumin is almost always used. Below is my take on this brunch staple, with a few updated additions.

Ingredients (serves 1):

  • 4 tbs olive oil
  • 1/4 cup chopped onion
  • 1 clove minced garlic
  • 1 cup crushed tomatoes
  • 1/2 cup chopped eggplant
  • 1 cup chopped kale
  • 1 tsp each: cumin, basil, rosemary
  • salt & pepper to taste
  • 2 eggs
  • 1/2 avocado, sliced (optional)

Instructions:

  1. Heat oil in a pan. Add onions and garlic and allow them to soften.
  2. Meanwhile, combine the eggplant and tomatoes in a blender. Add a little bit of water to loosen the mixture if necessary, but aim for a thick consistency.
  3. Transfer sauce to the pan. Add the kale, cumin, basil, rosemary, salt and pepper. Give it a s stir.
  4. Cover and cook for 15-20 minutes, stirring occasionally.
  5. Remove the lid and push some sauce aside to create 2 round crevices in the pan. Crack one egg into each crevice. Cover and cook for about 5 minutes, until the egg whites have cooked through.
  6. Remove the pan from the heat. Top with sliced avocado. Stuff your face.

 

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