Firstly an update on Mr Omnivore, it seems I may have spoken a little too soon yesterday. Overnight his eye swelled up and they discovered a piece of bone had begun to stick up towards the eye, so he has had another surgery tonight to fix that. As far as we know, it went well and he should be able to come home on Friday if there are no more complications.
Now, onto a more cheerful topic, I would like to share my recipe for shakshuka with you. Shakshuka is a middle-eastern dish that is very quick and easy to make and tastes delicious. As eggs are fairly cheap (even organic eggs), this is also a relatively frugal dish. The original recipe that I have based this recipe on comes from smitten kitchen, but I have tweaked it a bit to my tastes, and to include ingredients that I generally have on hand.
So far we have eaten shakshuka for dinner, but it would also make an excellent breakfast (in fact I’m thinking of making it for Christmas breakfast with my family). As long as you serve it with gluten-free pita bread (or eat it by itself) it’s a naturally gluten-free meal.
Ingredients (serves 3)
1 tbsp olive oil
1/2 red capsicum (bell pepper), diced finely
1 red chilli, diced finely (or 1/2 tsp chilli flakes)
2 400g (14oz) tins of crushed tomatoes
1 onion, diced
5 tsp minced garlic
1 tsp ground cumin
1 tsp paprika
1 tbsp flat-leaf parsley, chopped
Heat the oil in a frying pan and saute the onions until soft and translucent. Add the garlic, red pepper, chilli, cumin and paprika and continue to cook until soft.
Add the tomatoes, reduce the heat and simmer for about 10 minutes, until the mixture until it thickens slightly. Taste the mixture and season with salt.
Use a serving spoon to make six wells in the tomato mixture, spaced evenly. Carefully crack an egg into each well. Cover the frying pan (a plate works for this if you don’t have a lid) and cook until the eggs are just set (around 5-7 minutes).
Sprinkle with chopped parsley and serve carefully to avoid breaking up the eggs. Enjoy with pita bread and salad.