I’d say the first week of April got off to a good start. I felt like I was able to start fresh, and even began the first week of training with a running coach. Since I plan to run a marathon in San Diego at the beginning of June, we are piggybacking off my training from the LA Marathon, and using the next couple of weeks as an introduction of sorts to his coaching style.
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 :D!)
Have your breakfasts mostly been sweet or savory lately? Or do you make sure to mix it up regularly?