Whenever I think of a savory breakfast, my mind immediately goes to eggs—scrambled, sunny-side up, or hard-boiled. Even though you can make so many creative dishes with eggs, I often find it hard to think of something to make beyond the basic omelet, especially if my stomach is growling at me to feed it something quick!
I was browsing through an old issue of Vegetarian Times (VT) when I stumbled upon a recipe for Shakshuka. The picture of four poached eggs surrounded by a blanket of diced tomatoes made my mouth water, and I knew right away that this had to be my breakfast the next morning.
Shakshuka is known to be a popular Israeli breakfast, but is of Tunisian origin, according to it’s Wiki page. It is a dish comprised of poached eggs, surrounded by tomato sauce and diced vegetables that include onions, tomato, pepper, and spices.
Makes 2 servings.
Adapted from VT, which is suitable for 4 servings.
- 1/2 medium onion
- 1/2 bell pepper
- 1/4 cup mushroom
- A tomato or two
- 2 tbsp of tomato paste
- 1 tsp of cumin seeds
- Two eggs
- Garlic, cayenne, jalapeno, and basil are optional
- In a skillet, brown cumin seeds. Add onion and garlic, and sautee in oil until soft.
- Add other vegetables one-by-one.
- Dissolve tomato paste in 1/2 cup of water. Add to mixture.
- Cover and cook until most of water is gone.
- Beat the eggs in a separate container.
- Make a cavity in the middle of scramble, and pour egg mixture into it.
- Cover again, and reduce the heat until egg is cooked through.
It almost looks like a cheese pizza without the crust if you look at it a certain way! My dad and I split this for breakfast a few mornings ago and we both loved it. It would probably taste even more delicious with some Boca crumbles and ketchup (eggs and ketchup are a superb combo in my book !)
Have your breakfasts mostly been sweet or savory lately? Or do you make sure to mix it up regularly?