Fry-up breakfast for dinner is a once a week ritual in our house, especially since I live with a carnivore who doesn’t seem to understand that veggie meals aren’t a punishment. Originally from Tunisia, but known to the world as The Israeli breakfast, shakshuka has many brothers and sisters, with huevos rancheros and huevos a la flamenca being two of them. Everyone makes this dish differently, but shakshuka is essentially poached eggs in spicy tomato sauce; you can add whatever you fancy to make it your way. I like mine with chickpeas, pimenton (paprika), cumin seeds, and a generous amount of olive oil and sliced halloumi cheese, though feta works just as well. The combination of spices and richness of the tomato make this a simple, go-to meal very flavoursome and satisfying, and it’s a vegetarian one-pot meal that is super easy to make, very addictive and really healthy.
400g chopped tomatoes
400g cooked and drained chickpeas
2 free-range eggs
250g halloumi cheese, sliced
1 tsp pimenton picante (spicy paprika)
1 tsp cumin seeds
a pinch sea salt
4tbsp extra virgin olive oil
1. Pre-heat the oven to 200C/400° F.
2. In a large baking dish, add the tomatoes and chickpeas and stir in the spices and salt. Place the cheese slices on top and bake for 20 minutes.
3. Take the dish out of the oven and gently crack the eggs over the tomatoes. Transfer the dish back to the oven and bake until eggs are just set, 7 to 10 minutes.