As you head into the weekend, I’m sure many of your thoughts are turning to eat something special!
In case you’ve got a hankering for something savory for your breakfast, not just egg and bacon, I’m glad to satisfy you!
Today I share one of my favorite breakfast foods: the shakshuka.
If you’ve not heard of it before, I introduce for you: Shakshuka is a staple of Arab cuisine and Israeli cuisines, traditionally served in a cast iron pan or tajine as in Morocco with bread to sop up the tomato sauce. It’s a plate where eggs are slowly cooked in a tomato and curcumin to which I’ve added delicious feta.
For my first cooking endeavor with curcumin, I decided to go with Turmeric root by Blue Lily Organic.
My shakshuka turned out amazing, and I would like to point out for those like me who have never used curcumin before that the taste is entirely a bit different from cumin used to cook shakshuka, this will come with more flavor! I found it to be amazing and our entire family was delighted with the outcome and taste!!
Shakshuka
Ingredients:
1 onion
2 cloves of garlic
500 gr cherry tomatoes
2 teaspoons harissa
1 teaspoon turmeric root
60 gr Feta
5 gr mint, plus extra to garnish
2 eggs
salt and pepper
2 tablespoons tomato paste
To make:
In a pot on a medium heat, add a generous glug of olive oil. Once the oil is heated up, add the chopped onion and cook until it is translucent.
Add garlic, the harissa, and turmeric root, and cook them for a minute.
Add the chopped cherry tomatoes, turn down to a low heat, cover with a lid and cook for around 15 minutes.
Add the tomato paste, salt, and pepper, and give it a good stir. Leave to cook for another 5 minutes.
Take the tomatoes off the heat, and add the chopped mint and the feta.
Transfer the tomato mixture into a large pan, create a dint in the mixture where you would like to put your eggs.
Turn the heat onto a low heat, and crack the eggs. Lightly sprinkle the eggs with some table salt, and then cover the entire pan with a lid. Set a timer for 10 minutes.
After 10 minutes the eggs should be firm but still visibly pliable.
Yum!
Arianna