Is anyone else sick of seeing smoothie recipes everywhere? A smoothie for breakfast has never satisfied me. I would rather chew my food than suck it back with a straw. There. Someone had to say it. I’m most certainly not a smoothie girl. Milkshakes, yes. Smoothies, no.
I would rather fill my belly with a wholesome meal. One that requires a fork, or perhaps a spoon. Quick and easy pancakes are a friend of mine on weekends. Overnight oats add some variety to my weekday routine. It’s eggs however, that make an appearance more often than not.
Few breakfast foods are as satisfying as perfectly poached eggs with toast and lotsa buttah! It’s my childhood favourite. Shakshouka takes poached eggs to a new level of satisfaction. My version incorporates a robust tomato sauce with cumin and smoked paprika, spicy chorizo, copious crumbles of feta, and perfectly runny poached eggs. Don’t forget the crusty bread – it’s the perfect vessel to embrace every last drop of sauce. You’re bound to start and end with a sparkling clean plate.
Can’t do savoury in the morning? Shakshouka is a hearty meal for lunch or dinner, too. Break the rules. Eggs shouldn’t be restricted to breakfast, and tomato sauce shouldn’t be limited to dinner. Play with the flavours while you’re at it. Spice it up with chili peppers, dollop with goats cheese, heck, why not even use quails eggs! No matter what you decide to do, Shakshouka will start making a regular appearance at your table.