Week 13 of 52 Weeks of Food

On my holiday trip to Sydney last year, Kris and I would wander around looking for interesting places to breakfast. Everyday, we’d pass Shenkin, an always crowded, and obviously popular little joint in Erskineville. And while I’d heard of Shakshuka before, it was at Shenkin that I first tried it. A couple of bites of tomatoey deliciousness and I knew that I had to try and make this at home. It took me a while to get around to it, but get around to it I did.

Shakshuka has Middle Eastern, African and Mediterranean roots, and is a popular breakfast dish, although it is served for evening meals as well. I made this as breakfast.

Here’s the how:

Ingredients (serves 2-3):

Eggs: 6

Tomatoes: 4 large

Onion: 1 large, chopped fine

Garlic: 2 cloves, chopped very fine

Tomato paste: 2 tbsp

Chilli powder: 1 tsp

Turmeric powder: 1 tsp

Cumin powder: 1 tsp

Sugar: 1/2 tsp

Coriander: Chopped fine, to garnish

Oil: 1 tbsp (olive or vegetable oil)

Salt: To taste

Pepper: To taste

Preparation:

Saute the onions till soft. Add the garlic and saute till fragrant.

Add the powdered spices and cook till the oil rises to the surface.

Add the tomatoes. Mix well and cover till the tomatoes soften.

Add the tomato paste.

Add the sugar.

Cook the tomatoes down till the tomato mixture/sauce gets slightly thick.

Crack the eggs in one at a time into the tomato sauce, keeping a little space between each egg.

Cover the pan and cook till the eggs are done.

Garnish with coriander.

Serve hot with bread.

P.S. Traditionally Shakshuka is served in the pan, and that’s how Shenkin served it as well. This is what I feasted on 🙂

P.P.S. I’m still working on my food photography skills.

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