A lot of Disney-esque (I’d say -esque as I doubt we actually managed any semblance of real singing) trilling and a properly risen dough later, Al and I started preparing the ingredients for our brunch. Despite the fact that it was well into the afternoon at that point, we had yet to change out of our sleepwear and thus still counted it as brunch.
You may recall me mentioning that on a recent trip to Singapore, we tried a Tunisian breakfast dish at a very popular breakfast joint called Wild Honey, and having seen various renditions of the recipe online over the past couple of weeks, we decided to give it a proper go. The recipe is easy enough to whip up in less than 20 minutes, and it’s such a full meal that I guarantee it will keep you stuffed until dinner time (though it may have something to do with the fact that we had our “brunch” at 3 in the evening).
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With no further ado, let me share this recipe with you:
Shakshuka (North African skillet breakfast dish)
- 3 tbsp olive oil
- 1 medium red onion, sliced thinly
- 3 garlic cloves, crushed/chopped finely
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- Salt
- Cracked black pepper
- 1 tsp cumin
- 1 tsp sugar
- 3/4 tsp paprika/cayenne pepper
- 1/2 tsp chili flakes
- 1/2 cup diced sausage/chorizo (optional)
- 2 cans diced tomatoes (no added salt), drained of the water
- 1/3 cup white wine/water
- 4 large eggs
- 1/3 cup crumbled feta cheese
- Fresh basil/parsley
- First of all, preheat the oven to 200C, and heat your cast iron skillet (or if you don’t own one, just use a basic pan and switch to an oven safe casserole dish later) on a medium fire. Pour in the olive oil, and cook the onion until soft and aromatic.
- Toss in the peppers and garlic and cook until softened, for about 5 minutes
- Add the spices and sausages and cook for a bit more
- Pour in the tomatoes and wine/water and lower the heat to a small flame. Allow the mixture to simmer for around 20 minutes (this is where you take your shower), until all that delicious flavour has soaked through
- Take the skillet off the heat, crack the eggs over the top, sprinkling each egg with salt and pepper then crumble the feta over. Pop the skillet into the oven until the eggs are baked. I prefer my eggs NOT runny, so I leave mine in for around 8 minutes, however if you’re looking for the runny egg yolk, leave it for no more than 7 minutes
- Serve with your bread of choice (seriously, try that focaccia recipe) and a garnish of fresh torn basil leaves or parsley
Enjoy!
Lots of love, The Breakfast Club
Ellebug 