Honestly, how can you go wrong with any egg dish? If I could, I would eat eggs for every meal of the day… hard boiled, over easy, poached, scrambled… I love a good runny yolk. When I was younger, my favorite breakfast would be a scoop of white Jasmine rice, topped with 2 over easy eggs, and a few dashes of Maggi soy sauce. Dive right in, break the egg and watch the contrasting bright yellow yolk and dark black soy sauce merry with the pure white rice. This was seriously perfection.
I found this recipe for shakshuka – a middle eastern breakfast. The base is a wonderful mixture of onions, garlic, red bell pepper, tomatoes and spices and the very last step is dropping in the eggs so they are poached in the delicious tomato “sauce”. A lot of recipes say this is best made with a cast iron skillet, which I don’t have, so I’ll be adding that to my Christmas list!! (Bjorn, are you reading this???)
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 6 tomatoes, diced
- 2 tbsp tomato paste
- 1 tsp chilli powder
- 1 tsp paprika
- A pinch cayenne pepper
- Sea salt and black pepper
- 5 eggs
- Olive oil
- 1/2 tbsp fresh parsley, finely chopped (I didn’t have this on hand, so it’s not shown in the picture)
- Place skillet (or preferably a cast iron skillet) over medium heat. Add olive oil and onions and sauté for a few minutes. Mix in the garlic and continue to cook until the onions become tender.
- Add the chopped red bell pepper to the skillet and mix well – for about 5 minutes.
- Add the chopped tomatoes, tomato paste, chili powder, paprika and cayenne pepper. Add a pinch of sea salt and black pepper. Lower the heat and allow the mixture to simmer for about 10 minutes.
- Crack the eggs into the skillet on top of the tomato mixture and make sure they are spaced evenly. Cover the skillet and cook for another 5 to 10 minutes. The eggs are ready when there is no more clear liquid.
- Garnish with fresh parsley and enjoy!