Shakshuka (a Middle Eastern Vegetarian One Pot Meal)
Shakshuka is a hearty, yet remarkably light breakfast dish of eggs poached in a thick tomato based sauce. It hails from North Africa, but has long been an extremely popular dish all around the Middle East.
1small handful flat leaf parsley(curly will do too)
Instructions
Prep Work
Dice the onion and capsicum into 1 cm (just under 1") pieces and set them aside separately.
Finely chop the garlic.
Finely chop the parsley and set aside.
Cooking the Shakshuka
Heat the olive oil on medium-low heat, in a medium-sized frying pan or shallow casserole dish.
Fry the onions for 2 minutes, stirring regularly.
Add the garlic, fry for 30 seconds, then add the cumin, paprika and chilli powder. Stir it all around for another 30 seconds. Don't worry if it's dry.
Add the capsicum (bell pepper) and sugar, stir to coat the pieces with the spice mix in the pan.
Add the chopped tomatoes, the sundried tomato paste, and the salt. Increase the heat, stir, and bring to a boil. Then, lower the heat right down, and simmer, uncovered, for 15 minutes.
At the end of the 15 minutes, check seasoning, add more salt if you need it, and some freshly ground black pepper. Give the shakshuka base a good stir, then it's time to drop the eggs in.
Make a few small wells in the tomato sauce, and add the eggs in, one at a time, spacing them out. Leave the middle clear for our burrata. Cover and cook for 5-10 minutes until they are just set. The time will depend on how you like your eggs. I like the whites set but the yolk, still very runny, so 5 minutes is as long as I cook it at this stage.
When you are happy with the eggs, place the burrata gently in the middle and heat through for no more than a minute.
Top it with plenty of freshly ground black pepper and the freshly chopped parsley and take it to the table and serve immediately.