Shakshuka

The perfect brunch dish, I’ve found that shakshuka is a fab way to use up the odd ‘ingredient’ (i.e. a single old onion, a stray tin of tomatoes, perhaps the last egg which isn’t filling enough on its own). It’s a savoury dish, originating from the Mediterranean/Middle East/North Africa. However, it has slightly sweeter, spiced notes, which make it great for any time of day, whether it be a slow breakfast or a rushed lighter dinner.

I’ve also found that it provides the perfect base for adding plenty of other ingredients to the mix – my fave addition so far has been celeriac, which gave it more crunch and an earthier feel. I am never too bothered about the exact quantities used (in any dish!) but I think that the appeal of shakshuka has to be that you can just chuck in what you have lying around. I’ve borrowed a recipe from BBC Good Food to give approximate measurements, but no pressure if you don’t have things exactly right!

Ingredients:

• 1 tbsp olive oil
• 2 red onions (brown onions work fine too in my opinion)
• 1 red chilli, deseeded and chopped (or chilli flakes, to your taste)
• 1 clove garlic, chopped finely
• small bunch coriander, stalks removed, chopped finely (or 1 tsp dried coriander – could even add oregano, thyme, any other herb you fancy/have)
• 2x 400g tin chopped tomato
• 1 tsp caster sugar
• 4 eggs

(note: when I make this for myself, I use half the amount of onion and chopped tomato, and divide the mixture before placing eggs in. This make it easier to store for later, and more manageable if cooking for one person)

Method:

1. Heat the oil in a large frying pan/wok, and soften the onion. Then add the garlic, chilli and coriander (if fresh).
2. Stir in the tins of chopped tomatoes and the sugar (and also dried herbs if using), and leave to simmer away for about 10mins, until the mixture has thickened.
3. At this point, place into another container the mixture you don’t plan to eat – this can then be stored easily.
4. With any remaining mixture, make wells for the eggs, using your spatula. Crack an egg into each well.
5. If your saucepan has a lid, put it on at this point. If not, cover loosely with tin foil. Cook on low for 6-8mins, until the eggs are done.
6. To serve, dish up an egg with plenty of sauce, scatter with coriander, and enjoy with toast or crusty bread.

Altogether, this takes around 20mins, and if using the full amount of ingredients makes 4 portions.

Definitely a recurring favourite of mine, especially if feeling a bit lazy.

Costs: from Tesco, £3.44 – easily one of the cheapest recipes, coming in at 86p per portion!