Shakshuka is a Middle Eastern dish of eggs poached in a tomatoey sauce. It's a favourite of mine to order when I go out for brunch, but it's actually really simple to make. When we first started dating, Zebb suggested we make shakshuka for breakfast one day, and that's when I knew he was a keeper. Now it’s our fav and we make this almost every weekend!
2 tbsp olive oil 1 medium onion, chopped 2 garlic cloves, minced Salt and pepper to taste 1 tbsp paprika 1 tsp cumin Pinch hot chili flakes 1 540-mL can stewed tomatoes 5 eggs (or more, or less; Zebb likes 3 and I like 2) Parsley and crumbled feta, if you please
Heat oil over medium heat in a medium frying pan. Cook onion and garlic until they’re nice and soft, (longer than you think you need to; about 10 minutes), lowering the heat to low so they don’t get brown. Stir in paprika, cumin, and chilli flakes. Let the spices sizzle in the oil and cook out for about one minute. Add the tomatoes to the pan; use your fingers to crush them as you do. Bring to a simmer over medium-high heat. Lower to medium and cook until liquid is reduced and sauce has thickened, about 5 minutes. Using the back of a spoon, make a well in the sauce and crack an egg inside (this is a job that’s easiest done with a partner). Repeat with all the eggs. Put a lid on top and simmer over medium-low until the egg whites are just set but the yolks are still beautifully runny, about 6-8 minutes. Top with some feta and parsley if you happen to have some, and serve with toast for sopping up the yolks and sauce.