Shakshuka

Are you tired of the same old breakfast routine? Enter shakshuka, a savoury and satisfying dish that is sure to shake things up in the best way possible. This traditional Middle Eastern meal consists of eggs poached in a spicy tomato sauce. Our way encompasses tried and tested methods to make the best version possible of the combination of silky yolks, tangy tomatoes and herby seasonings creating a symphony of taste and texture that will awaken your senses and leave you feeling satisfied for hours. Whether you're a die-hard brunch enthusiast or simply looking to spice up your morning routine, shakshuka is the perfect way to start your day. So grab your skillet and get ready to experience a breakfast like no other with this mouthwatering dish.

5' + 35' preparation & cooking time

6 serve

BĀQA spice

INGREDIENTS

250g Cherry Tomatoes

2 TBSP of Olive Oil

1 Pinch of Sugar

1 Onion (diced)

1 Red bell pepper, sliced

½ Fresh chilli, sliced, to taste

4 garlic cloves (minced)

1 TSP Tomato paste

2 TSP of Bāqa Camelēr Spice Co

1 Avocado (sliced)

6 Eggs

GARNISH

10g of Parsley leaves, freshly chopped

Dollops of Greek Yogurt

Salt & Pepper to taste

Pinch of Bāqa by Camelēr Spice Co

Pinch of Chilli flakes or sliced fresh red chilli (optional)

Method

Heat oven to 200 C
In an ovenproof dish place cherry tomato, 1 tsp of olive oil and a large pinch of salt and sugar. Stir and roast for 20 minutes. In a large sauté pan (a cast iron is ideal from brands such as Le Creuset or Netherton Foundry) over a medium heat, add olive oil. Once heated add onions, peppers and a pinch of salt and pepper. Cook for 5 minutes until the onions are soft and translucent. Add garlic and cook for a further 1 minute, then add the tomato paste and cook for 2 more minutes.
Remove the tomatoes from the oven and add them to the pan along with avocados and Bāqa herb blend by Camelēr Spice Co. Stir gently, breaking down any whole tomatoes. Taste for seasoning, adding salt and pepper to taste.
Create little crates with the back of a spoon and crack the eggs into each well. Cover the pan and cook for 5-8 minutes on a low to medium heat depending on how you like your eggs.
Garnish with chopped parsley and dollops of Greek Yogurt or Feta. This is the kind of dish where there are no hard or fast rules. You can add a pinch of chilli flakes or thinly sliced fresh red chilli and another pinch of Bāqa. Maple syrup or honey can be a good alternative to sugar but be sure to taste as you go along and only add 1 tsp at a time. This scratch cooking dish is super resourceful, a great way to use up vegetables such as spinach, celery or other bell pepper colours.
Serve with crusty bread such as sourdough.