I learned how to make this dish when it was the Italian version “Eggs in Purgatory” which is a fantastic title. This version has a middle eastern bent with the flavours of the cumin and paprika and the kick of the harissa paste. It also has the added bonus of having another fabulous title, “Shakshuka!” I don’t know what it means but I do feel very cool when I say it out loud.
This beautiful breakfast is a hit in my house. It is just as easy to make for one as it is to make for a crowd…just adjust the size of your pan and the amount of ingredients accordingly.
I’m a big fan of getting as many serves of vegetables as I can into my daily menu and breakfast is a great way to sneak in a couple extra. The lycopene in tomatoes has the added bonus of lowering the risk of heart disease. Best part is, it’s just as hearty as one of your old fashioned, all you can eat, big breakfasts but without all of the saturated fats and heavy kilojoule intake. Plus….it just tastes really, really good.
- Prep Time : 5 minutes
- Cook Time : 20 minutes
- Yield : 2
- Extra virgin olive oil - 1 tbsp
- Brown onion - 1 medium, thinly sliced
- Garlic - 2 cloves, thinly sliced
- Red capsicum - 1, sliced
- Chopped tomatoes - 2 x 400g cans
- Tomato paste - 1 heaped tsp
- Harissa paste - 2 tsp (I like it with a bit of heat, if you like a mild flavour just add one)
- Ground cumin - 1 tsp
- Paprika - 1 tsp
- Demerara sugar (or brown sugar) - 1 pinch
- Eggs - 4
- Parsley - 1/2 cup, roughly chopped
- Turkish bread - 4 slices, toasted
Heat a cast iron or heavy bottomed skillet over a medium heat. Add the extra virgin olive oil and warm in the pan then add the sliced onion and sauté until soft and translucent, around 5 minutes. Add the thinly sliced garlic and sauté for a further minute. Add the sliced capsicum and sauté for 5-7 minutes until softened.
Add the tomatoes and tomato paste to the pan and stir to combine. Add the harissa, spices and sugar and bring to a simmer. Crack the eggs one at a time on top of the tomato mixture making sure to space them evenly around the pan. Cover the pan and allow to simmer for another 10 mins until the eggs are cooked to your liking, making sure the sauce doesn't reduce and stick to the pan (or burn!).
I like to slice the turkish bread across the loaf, toast and then drizzle with some olive oil.
To serve place some tomato mixture into two bowls and then place two eggs on top of each. Scatter with the roughly chopped parsley and serve with the toasted turkish bread drizzled with extra virgin olive oil on the side.
You can easily double this recipe to serve 4, just use a bigger pan.