10.8 C
Elmira
Sunday, May 31, 2020
On The Menu

Spicing up your eggs for breakfast … or anytime

Perfect for breakfast or any meal of the day, this dish is made with simple ingredients and is a fun twist on eggs. Shakshouka loosely translates to “all mixed up” in Arabic, perhaps referring to the range of spices and exotic flavours.

This one-pot Tunisian dish accentuates the spicy in the same vein as the Turkish ‘menemen’ and the Latin American ‘huevos rancheros.’

If you don’t have bell peppers, experiment with other vegetables that you like. Try chopped broccoli or spinach. Want more protein? Add a can of chickpeas, drained and rinsed, to the simmering sauce.

In a hurry? Instead of cooking the shakshouka in the oven, simply cover the skillet and cook it on the stove over medium-low heat for 10 minutes. Just keep an eye on the eggs so they don’t overcook.

Serve this dish with a slice of whole grain toast to soak up the extra sauce.

Shakshouka

  • 4 eggs
  • 1 yellow onion, diced
  • 1 bell pepper, diced
  • 4 cloves of garlic, minced
  • 796 mL (28 oz) can of diced tomatoes
  • 1 tsp. cumin
  • 2 tsp. paprika
  • 1/2 tsp. ground coriander
  • 1/4 tsp. red pepper flakes

Preheat the oven to 190˚C (375˚F).

Lightly coat a large oven-safe skillet with cooking spray or oil and heat over medium-high heat. Add diced onions and cook for 3 minutes, stirring frequently. Add bell pepper and garlic and continue to cook for 2 minutes.

Add canned tomatoes and all of the spices to the skillet and bring to a boil. Reduce the heat to medium-low and simmer for 10 minutes.

In a small bowl, crack one egg. Using a small spoon, move the simmering tomato mixture to create a small hole for the egg. Pour the egg into the hole. Repeat until all eggs are in the skillet.

Turn off the heat and move the skillet from the stovetop to the preheated oven. Cook for 10-15 minutes until eggs are set but still jiggle in the centre when you move the skillet. They will continue to cook once removed from the oven.

Remove the skillet from the oven. Add a handful of chopped parsley, if desired, and serve.

ON THE MENU

Spicing up your eggs for breakfast … or anytime

Perfect for breakfast or any meal of the day, this dish is made with simple ingredients and is a fun twist on eggs. Shakshouka loosely translates to “all mixed up” in Arabic,...

A soufflé is an original culinary high point

A long time ago when I was in culinary school – I won’t divulge how long – the world was a different...

Mom’s breakfast made simple

Breakfast in bed is a Mother’s Day staple. Also common is a big mess in the kitchen for someone – i.e. mom...

Enjoying the tastes of BBQ from your kitchen

As we hopefully near the spring it’s great to feature a recipe that both combines one of the first seasonal ingredients of...

A good way to ham things up

If you tossed any leftover ham or potatoes into the freezer following your Easter dinner, this recipe for Leek, Potato and Ham...

We’re all looking for some comforts right now

During these uncertain times it’s great to turn to food for comfort, and this is definitely a dish of great comfort. It...

A quick and easy way to serve up ham for Easter dinner

This Easter will be non-traditional, but that doesn’t mean you can’t opt for some of the traditions when it comes to mealtime.

An easy way to eat healthily, a good idea just now

By today I think we’re all wishing that our current situation was just one big elaborate April Fool’s joke.

Maple syrup a good counterpoint in this salad

Since Nokomis, the grandmother of Manubush, was the first to pierce holes into a tree to collect sap, we’ve been enjoying the golden...

Hungry for new local recipes?

On The Menu features a new recipe every week. Give your cooking skills a workout this weekend.

- Advertisement -