Breakfast

Vegetarian Shakshuka (Endo/UC)

What you will need (per serving):

  • 3/4 cups veggies (either chopped tomato, tomato puree or pureed soup)
  • 2 eggs
  • salt and peper
  • cayenne spice optional
  • fresh basil for garnish

Traditional shakshuka is made with cooked down tomato, egg, spices and sausage. When I have time, I chop up tomato and reduce it down to a sauce. If you have canned pureed tomato and not a lot of time, use that. Alternatively, and my favourite, is to use leftover pureed soup like carrot, squash or a mixed veggie soup.

Take your pureed and pour into a pan. If you are using diced tomato, add this to a pan and slowly simmer until the tomatoes turn into a thick and chunky sauce. Allow this to get hot but not boiling.

Once you can make two wells into the puree, crack an egg into each well.

Season with salt, pepper and cayenne.

Cover the pan with a lid that does not allow any moisture to leak out. This process will allow the eggs to poach within the liquid of the puree.

Keep checking the yolk for the desired consistency. Once ready, serve in a bowl or on a plate and garnish with basil. This dish is also great with avocado.

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