Ingredients
For the Shakshouka
1 tbsp extra virgin olive oil
1 large chopped onion
1 to 2 green bell peppers
2 minced garlic cloves.
1 cup chickpeas, soaked and boiled
½ tsp coriander powder
½ tsp cumin powder
½ tsp paprika
Pinch of red pepper flakes or cayenne pepper
3 cups canned chopped tomatoes
For the breakfast platter
1 egg
2 to 3 slices of halloumi cheese
1 multigrain toast
1 tbsp labneh
2 beef sausages
Pistachios to garnish
Method
Making the Shakshouka
1. Start by sautéing chopped onions, bell peppers, and garlic with extra virgin olive oil in a large, heavy skillet or pan (with a lid).
2. Season with salt, coriander, paprika, cumin, and crushed pepper flakes.
3. Cook for at least 5 minutes and keep stirring, until the vegetables are tender, then add the tomatoes.
4. Add the boiled chickpeas and simmer for another 10 minutes.
5. Bring the sauce to a boil, then cover and let the mixture simmer for about 15 minutes, then uncover and cook for a few more minutes until the sauce has thickened – your dish is then ready.
Note: Garnishing with freshly chopped parsley and mint just before serving will add freshness and a pop of colour. If you love your Shakshouka with feta, then add a sprinkle of creamy feta cheese just before serving.
Poaching the egg
1. Heat the water until it is simmering and add vinegar.
2. Stir the water and drop the egg while the water is moving. Cook for around 4 minutes if you like your eggs cooked medium. Adjust the time according to how cooked you like your eggs. If you want a silky yolk, cook your eggs for around 2 minutes.
Plate the dish
1. Grill the slices of Halloumi cheese, until it is golden brown on the edges.
2. Toast the multigrain bread.
3. Spread the labneh on top of the bread and place the baby spinach leaves on it.
4. Spread a generous dollop of Shakshouka on top and place the grilled Halloumi on top of the Shakshouka.
5. Fry the beef sausages and add to the side.
6. Place the poached egg on the plate.
7. To garnish, with the pistachios and sprinkle salt on top.
Do you have a favourite breakfast recipe to share? Write to us at food@gulfnews.com
