In this week’s recipe we are not cooking with wine, nor are we matching wine…this is a recipe to use when you have indulged (as we all do) a little too much in the nectar of the Gods!
I found this recipe in the aptly named “The Hungover Cookbook” and – as I am commited to all recipes I recommend – I even tested it this weekend after a fabulous hens night on Saturday.
Shakshuka is commonly regarded as an Israeli breakfast dish of eggs, with a spicy tomato sauce. But it’s also eaten in Morocco, Tunisia, Algeria, and Yemen too. The only slightly unusual ingredient is the smoked paprika, which gives the tomato sauce a wonderful smoky richness.
And while I can’t guarantee that this will cure your hangover, it certainly made me feel better than running out for a bacon and egg McMuffin! The beauty of this recipe lies in the use of wonderful herbs and spices like cumin and paprika so try not skimp on these.
As I am a fan of mushrooms for breakfast I added a couple diced up. Another little additon is some grated cheese scattered over the top prior to putting in the oven.
PS – tastes great even without the hangover!
- 2 tablespoons olive oil
- ½ onion, diced
- 2 bay leaves
- 1 jalapeño, seeded and finely sliced
- ½ red capsicum, seeded and chopped
- 2 cloves garlic, crushed and chopped
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- One can chopped tomatoes
- Pinch of sugar
- Salt and pepper, to taste
- 4 free-range eggs
- 2 large pita breads, cut in half
- A few leaves flat-leaf parsley, for garnish
Heat the olive oil in a frying pan over medium heat and cook the onion for 5-7 minutes, stirring occasionally, until the onion has softened and taken on a slight golden color.
Add the bay leaves, jalapeño, red pepper, and garlic, and stir. Keep stirring and cook for 1 more minute.
Add the cumin and paprika and continue stirring for another minute. Stir in the tomatoes and a pinch of sugar, season with salt and pepper, and leave to simmer on low heat for about 7 minutes, stirring occasionally.
When the sauce has thickened, make 4 small “craters” in the tomato mixture and break one egg into each crater.
Leave the mixture on low heat for 2 minutes, until the egg whites begin to set, then place the frying pan under a medium grill for 3-4 minutes, keeping a careful watch to make sure the egg yolks don’t fully set; runny yolks are essential.
Take the frying pan out from under the grill, season the eggs with salt and pepper, and set aside while you toast the pita breads.
Toast the pita breads under the grill for about 1 minute.
Lift the eggs out of the sauce, placing 2 on each plate and spoon the sauce alongside, removing the bay leaves. Garnish with a little flat-leaf parsley. Serve with the pita bread.