SHAKSHOUKA – BREAKFAST IS SERVED

In Junkies Issue 12, we introduced you to the recipes of food stylist extraordinaire Jacki Haddock. We share with you her delicious breakfast recipe – Shakshouka.

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It is true that new dishes allure us with their welcoming flavoursome possibilities. However perhaps the memories they create for us are the best things about exploring new food experiences.

 Breakfast is the most important meal of the day. We normally rush through it in order to get to point B. Instead of treating your first meal of the day like a frantic portal that transports you to your world of responsibilities; reserve your weekend breakfasts to be exciting gatherings. Imagine lingering over a wonderful dish, among good company and conversation.

 Shakshouka is a popular dish that brings people together. It honours the concept of sharing and promotes togetherness. Originating from the Middle East and North Africa, there are many versions of the dish. The common thread found in the recipe is the egg – that is poached in a thick tomato stew-like sauce. 

 Shakshouka is a perfect breakfast dish as it really allows you to break the rules when it comes to the ingredients required. I am presenting the basic ‘most commonly prepared’ recipe, although you may use what is available in your refrigerator and tweak to your personal preference.

 Shakshouka is served in the middle of the table, and is shared directly from the warm frying pan. Accompanied with warm torn Arabic bread, you and your company can scoop up the exotic pools of deliciousness to your heart’s desire. Your bread is your utensil when eating this dish.

 You can substitute Arabic pita with your preferred bread. Artisanal grain loaf slices and toast also work beautifully.

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Ingredients

  • 1 tablespoon olive oil

  • 1 chopped brown onion

  • 2 cloves of finely sliced garlic

  • 4 large chopped tomatoes

  • 1 chopped red capsicum

  • 1 teaspoon crushed cumin seeds

  • 1 teaspoon crushed coriander seeds

  • 4 tablespoons tomato paste (even tomato pasta sauce)

  • Water to thin the mixture

  • ½ teaspoon sugar

  • Salt and pepper to taste

  • 3 large eggs

  • Fresh coriander to garnish

  Method

  1. Heat the olive oil in a medium non-stick ovenproof frying pan.

  2. Add the brown onion and garlic in the pan and cook until golden in colour.

  3. Add the chopped tomatoes, red capsicum and crushed spices and stir together over medium heat until the ingredients become soft and the tomatoes begin to gracefully dissolve and release their juices and form a sauce.

  4. Put the tomato paste and add water to loosen the sauce if necessary. Also add the sugar, salt and pepper. Stir occasionally so all of the ingredients are combined.

  5. When the mixture is thick enough remove from heat and create 3 ‘wells’. Crack the eggs and place one in each well.

  6. Put the frying pan in a pre-heated oven and cook until the eggs have poached.

  7. Garnish with fresh coriander and serve with bread.

Serves 3 people

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Words and Food Styling Jacki Haddock

Photography Sherif Tamim

FoodSian Blohm