Shakshouka

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.

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Shakshouka

Poached eggs in a fiery tomato sauce, topped with feta.

Ingredients

• 1 cup chopped chorizo sausage casings removed
• olive oil
• one small onion finely diced
• 2 cloves garlic minced
• 1 tsp cumin
• 1 tbsp smoked paprika
• 1/2 tsp salt
• 1-28 oz can diced tomatoes
• 2 tsp sugar
• 4-6 eggs
• parsley
• feta crumbled
• pepper to taste
• crusty bread for serving

Instructions

1. In a large skillet over medium heat, fry the chorizo for 1-2 minutes. Remove from the skillet.
2. Add oil the plan and saute the onions until soft and translucent. Add in the garlic, and saute until fragrant, about 1 minute.
3. Stir in the cumin, paprika, and salt. Add chorizo back to the pan.
4. Pour the can of tomatoes (including juice) and sugar into the pan. Bring to a simmer over medium heat. Reduce to medium low, and simmer until thickened, about 15 minutes.
5. Make 4-6 wells in the tomato sauce and crack one egg into each well. Sprinkle with salt and pepper. Cover and simmer for 5-8 minutes, or until egg whites are set, but the yolks are still runny.
6. Remove from heat. Top with feta and chopped parsley.
7. Serve with crusty bread.