Shakshuka

Nothing sweeter than breakfast with best girls. I’m not talking about your average brunch, NOPI does it best, extra special. Ottolenghi’s french toast with star anise sugar and orange yoghurt still has me drooling and I have been making it that way ever since. Sometimes I use a combination of cinnamon and mixed spice (allspice) sugar but, for me, french toast without a little sweetness just doesn’t cut it!

There are times when I only want a savoury breakfast. I definitely have an unhealthy addiction to eggs, I eat far too many, any which way, with every meal pretty much. Shakshuka is best when I’m not starving and I make the time (not that it takes long to make), all store cupboard ingredients and super easy too.

I use Ottolenghi’s recipe from Jerusalem except I leave out the peppers and a couple of other little changes.

Serves 2

Olive oil

1 large onion, halved and sliced

2 cloves of garlic, finely chopped

2 tomatoes, roughly chopped

2 tsp tomato purΓ©e

1 tsp cumin

1 tsp sugar

200ml water

2 large eggs

3 tbsp thick yoghurt (I use Turkish)

Pinch of cumin

Drop of balsamic vinegar

Sea salt and black pepper

Heat a little oil in a non-stick pan and fry the onion on a medium heat for about 5 minutes. When the onions have softened and are beginning to colour add the garlic and cook for a further minute. Add the chopped tomatoes, tomato purΓ©e, cumin and sugar and cook for another minute or so. Pour in the water, increase the heat until it begins to boil and then reduce it slightly and let it simmer away and thicken for about 10 minutes. Taste and season with plenty of sea salt and pepper. Crack in two eggs and simmer gently until the whites are fully cooked and the yolk is still runny. Serve with a couple of dollops of yoghurt. I use Turkish yoghurt as it has a sharper flavour and I also mix in a pinch of cumin and a drop of balsamic vinegar. Serve with some crusty bread and fresh parsley if you have it.

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