I love to really cook breakfast, I think it’s my favourite. I seldom do that from Monday to Friday but I really enjoy doing it during weekends. And it actually transforms in a kind of brunch, as I really like to spend as much time in bed whenever it is possible.
Last weekend I wanted to try a different version of one of my go-to dishes for brunch: the shakshuka. But this time do it on the stove and not in the oven. It was not the wisest decision, probably because I insisted upon using the wrong pan (I dread cleaning the cast iron skillet) but everything turned delicious in the end. I served it on a bed of Moroccan couscous I prepared using a little bit of chicken stock for a stronger flavour and topped it with fresh parsley and some crumbled Romanian white cheese (telemea), but feta should work just fine.
- 200g cherry tomatoes
- 1 red pepper
- half a can of canned tomatoes
- 2 shallots
- 2 cloves of garlic
- 3-4 eggs
- salt, peper, cumin
- chilli powder (or chilli paste – harissa would be the best)
- butter, olive oil
- white cheese
- In a iron cast pan sauté one finely diced onion in a little butter and olive oil. Once softened (add a little bit of salt to the onion to speed up this process) add the garlic and the chopped pepper.
- Halve the cherry tomatoes and add them to the pan. Add the canned tomatoes.
- Add salt, pepper, cumin (or any other spices you wish) and chilli.
- Mix everything and let it simmer for 3-4 minutes.
- Add the eggs.
- Once ready, remove from the heat and sprinkle with fresh parsley.
- On a plate put a layer of cous cous (this is easily made following the instructions on the pack) and follow with a thick layer of shakshuka and add some crumbled cheese.