Shakshuka

shaka-what?

This dish was first set before me in Vienna under the name "Maghrebienisches Frühstück" (Maghreb Breakfast).  Using a can't-beat-it combination of eggs and tomatoes, poached on top of  fresh veggies and herbs, it's guaranteed to be a worldwide hit.  Open-face eggs bind the dish like a Spanish tortilla.  Simmered-together bell pepper and tomatoes sweeten the deal.  Sop up the sauce with crusty bread.  What a hearty and healthy breakfast!

Fun fact: when I was a kid I refused to eat scrambled eggs without ketchup or omelets without cheese.

Shakshuka

Serves 4
Prep time: 10 min
Cooking time: 20 min

Recipe adapted from the one on the front of Neni's menu

Ingredients:

1 tbsp olive oil
2 bell peppers
1/2 red onion
2 cloves garlic

1 can peeled tomatoes
1 tbsp tomato paste
1 chili pepper, seeded and finely diced
handful parsley
handful coriander (cilantro, for all y'all Americans)

4 eggs
salt and pepper

Directions:

Dice the onion and garlic.  Cut the bell peppers into thin strips.

Heat the olive oil in a large pan over medium heat, then add the peppers, onions and garlic.  Cook until softened, 5 minutes.

Add the canned tomatoes and tomato paste.  Mix well, breaking the peeled tomatoes into pieces.  Bring to a fast bubble, then reduce to a simmer.  Simmer for 5 minutes.

Reserve a bit of parsley and coriander for garnish. Add the rest to the tomato mix.  Stir it up.

Carefully crack the eggs on top of the mix.  Be careful not to break the yolks.  They should get cooked sunny-side up by the heat coming from underneath.

Cover the pan and cook until the eggs are cooked to desired firmness.  Top with the remaining parsley and coriander, plus salt and pepper to taste.