Friday, October 26, 2012
My roommates and I love breakfast, especially when we all get to sit down on the couch together and embark upon marathons of The Office and Arrested Development. Unfortunately, we all have very different schedules, so this does not happen as often as we would like it to (although we are perhaps better off for having less time for tv marathons) but on my days off I love cooking a big breakfast for all of us. It usually ends up being more of a brunch than a breakfast, but we're okay with that.
One of my favourite dishes to break out when I have all that extra time in the morning is shakshuka (also shakshouka), a popular Israeli breakfast dish that is essentially eggs poached in a spicy sauce of tomatoes, onions, chili peppers and cumin. It is...amazing. It's also a meal that's healthy and low-budget.
This is a recipe that makes several servings, perfect for a crowd, but even if you're cooking for just one or two, you can make the sauce ahead of time, then heat up as much as you need in the morning to cook your eggs in, and so have shakshuka for several days. And who doesn't want to repeat shakshuka for breakfast? I know I do. And I think you know that you do, too.
Adapted from Smitten Kitchen
This spicy Israeli breakfast dish is flavourful and easy to make. It takes a little more time to make than the average weekday breakfast, but it's totally worth it! It would make a great dinner meal as well.
1 - 2 tbsp Olive Oil
3 - 6 Jalapeños (depending on what level of heat you prefer)
1 Small Yellow Onion
5 Garlic Cloves
1 tsp Ground Cumin
1 tbsp Paprika
1 28-oz can Crushed Tomatoes
Salt to taste
Eggs (depending on how many you're serving)
1/2 cup Feta Cheese
1 tbsp Flat Leaf Parsley, chopped
Rice or Toast, for serving
1. Seed and finely chop the jalapeños. *Note: Do not touch your eyes or face while handling the jalapeños! Make sure to wash your hands very well after this step. (I didn't wash my hands well enough the first time, blew my nose and managed to get jalapeño juice in my nostril. It was unpleasant.) Chop the onion roughly. Crush the garlic cloves with the flat side of a knife blade, slice thinly, then set aside.
2. Chop the onion. Heat oil in a large skillet over medium-high heat, add onions and jalapeños and cook, stirring occasionally, until soft and lightly browned, about 6 minutes.
3. Add garlic, cumin, and paprika and cook, stirring frequently, for about 2 minutes, or until the garlic is soft.
4. Add crushed tomatoes to the pan along with 1/2 cup of water, reduce heat to medium, and simmer, stirring occasionally, until the sauce thickens, about 15 minutes. Season with salt.
5. Crack eggs over the sauce so that they're distributed evenly across the surface. (I cook one egg for each serving, usually 3, but you can add up to 6 eggs to one batch.) Cover the skillet and cook over medium-low heat until the yolks are just set, about 5 minutes.
6. Use a large spoon to scoop the eggs and sauce onto a plate. Serve with toast, pitas, or over rice or quinoa. Sprinkle with feta and parsley. Enjoy! Refrigerate any leftovers for 2 - 3 days.