The Tunisian at Wild Honey is one of my all-time favourite breakfast foods. So I set out to recreate it. A classic staple in Middle Eastern households, shashouka (or shashuka or chachuka) is a dish of poached eggs and tomatoes stewed with onions, chilli peppers and spiced with cumin. A rustic, comforting dish that warms you to your toes.
Turns out, it's not so complicated to whip up this vegetarian-friendly dish afterall. A bonus to this easy peasy dish: deliciousness is maximised while work is minimised.
Ingredients (feeds 4-6 as a side dish):
6 eggs (apportion 1 egg per pax)
1 medium yellow onion, minced
5 cloves garlic, minced
1 large yellow pepper, diced to 1cm cubes
4 cups diced stewed tomatoes (approx 2 cans)
2 tbsp tomato paste
1 tsp hot cayenne pepper (reduce according to spice-tolerance)
1 tbsp sweet paprika
1 tbsp cumin powder
1 tbsp honey
2 tbsp olive oil
Salt to taste
Optional: For meat-lovers, feel free to add in chorizo or any spicy sausage
1) Fry onion and garlic in oil until soft and fragrant, about 4 minutes.
2) Add tomatoes.
3) Add capsicums.
4) Stir through tomato paste, cayenne, paprika, cumin and honey and stew on medium heat for 20 minutes, stirring at 5 minute intervals.
5) Lower to simmer and add eggs to cook, taking care to keep them separate, about 7 minutes.
6) After about 5 minutes, you can baste them with the tomatoes, to help the whites cook.
7) Serve in individual ramekins for dramatic flair.
Alternatives: you can add fresh corn kernels and/or sausage to it