Shakshuka

Today I decided to try something new for brunch since I have heard of it for a long time.  Shakshuka - I like saying it - shakshuka....don't you?! :-) It sounds like an exotic dance move. Apparently it is a middle eastern recipe and is a very popular in Israel for breakfast.  The flavours are beautiful and this dish is so easy to make!

So lets get on to it then.

Ingredients:

1 medium red onion - chopped
1 red capsicum - chopped
2 cloves of garlic - chopped
2 or 3 asparagus spears - tops cut lengthwise and bottoms chopped
(You can use mushrooms instead of asparagus too)
1 tin tomatoes
1 tablespoon oil
1/2 teaspoon cumin powder
1/2 teaspoon chilli powder
1/2 teaspoon turmeric powder
salt and pepper to taste
1 small bunch of parsley - chopped
1 small bunch of coriander leaves - chopped

4 large eggs

Method:

Heat oil.  Add the onions, saute for a few minutes.  Then add the capsicums, garlic and asparagus if using. 

Saute and when the onions and capsicums go soft, add the tinned tomatoes. 

Next add the chilli powder, turmeric powder, cumin powder and salt - saute for a few more minutes till the vegetables are cooked.

At this stage, I added half of the chopped parsley and coriander leaves - and arranged the asparagus spears as shown below:

Next add the eggs, reduce the flame and cover the lid and set the timer for 5 minutes.  You can leave it for longer if you want the eggs to be harder.  I like my eggs a little runny so 5 minutes was just right for me.

In the last 30 seconds add the remaining chopped parsley and coriander leaves, salt and pepper and serve.

I served this with a couple of slices of toasted rye bread.

Note: you can add fresh tomatoes instead of tinned tomatoes - it just takes a bit longer to get pulpy and soft.