What an intense week this has been in the Radix community, it didn't feel right to release 02 mid-debate when there was such a massive tension in the air surrounding the poll. I barely ate over that weekend myself, ha ha! No matter the outcome, I do hope the community gets time to reflect on what's really important. The simple things in life. Your friends, your family, your health, kindness, and good food...
On that note, shakshuka is a North African or Middle Eastern dish depending on who you ask, there are variations of it found all over those parts of the world. It consists of eggs poached in a spiced tomato and pepper stew. Sounds unusual but it's incredibly delicious. It's my all-time favourite brunch, and the best thing about it is its versatility. You will be quite satisfied whether you have it for breakfast, lunch, or dinner.
Requires frying pan with lid, ideally stainless steel.
Serves 3-4.
Ingredients:
1 red bell pepper
1 yellow bell pepper
1 red chili
1 medium white onion
3 400ml tins of chopped tomatoes
1 tbsp harissa paste
1 tbsp garlic puree OR 4 cloves of garlic finely chopped
6 eggs
1 tsp cumin powder
2 tsp paprika
1/2 tsp coriander
1 tbsp soy sauce
Fresh coriander OR crumbled goat's cheese/feta.
Fresh parsley.
Toasted bread of your choice. Fresh sourdough is a treat.
Method:
Add a splash of olive/cooking oil to the pan and reach medium heat. Cut peppers, onion as shown and add to the pan.
Cook on medium heat stirring occasionally for 15-20 mins. During this time, finely dice your red chili/garlic. When peppers and onion are fully cooked, add in spices, garlic, harissa paste, and chili. Cook for a further 3-4 minutes, stirring frequently. You should end up with a mixture resembling this with a delicious aroma!
Time to add in your chopped tomatoes!
Mix tomatoes and pepper mixture thoroughly and bring up to a simmer. Chopped tomatoes will cook in around 15-20 minutes, their aroma and colour will change once cooked. Once the tomatoes are done it's time for seasoning.
A note on soy sauce: Soy sauce is a secret weapon for any chef worth their salt. It gives saltiness but also adds depth to dishes. I find myself adding it to dishes that would never traditionally have it, give it a shot in your soups, stews, curries, mixtures, etc!
Season with salt, pepper, and soy sauce until you are satisfied with the taste. If it tastes tart or tangy, add in a teaspoon or so of brown sugar until you're fully content with the flavour.
Using a wooden spoon make 6 separate wells in the mixture, and crack an egg into each of them. Cover the pan with a lid and wait 3-5 mins, checking eggs occasionally.
Once satisfied with eggs, you are ready to garnish. Sprinkle over your parsley, coriander, or cheeses. Ready to serve! Using a large utensil, spoon the mixture + eggs onto your freshly toasted bread and enjoy! Super healthy, super delicious.