Two recipes in as many weeks, whose blog is this?? Yup, that's right guys, I am now a thirty-something American woman with a white picket fenced house somewhere Southern with her Jock husband, who enjoys Tex Mex and measuring things in cups (or at least, that's how I picture every food blogger...!). No shade intended in the slightest, it sounds like a great life.
Anywaaay, getting way off track here (another trademark of food blogs!), but I wanted to share this super easy, hard to get wrong, and oh so tasty Shakshuka recipe that has become a breakfast staple in my household. A traditional Middle Eastern dish, it's got a hint of spice that gives it a kick without being overpowering. Like my chorizo breakfast hash it's easy to customise depending on what you have available - I added halloumi and chorizo because, duh, they're delicious, but you could easily substitute or omit them altogether and it's still pretty darn good.
You can find the recipe below - if you have any questions feel free to DM me via Instagram, and tag me if you make it so I can see!
Breakfast Shakshuka Recipe
Ingredients
- 1.5 tbsp oil
- 1 medium onion sliced
- 1.5 peppers sliced
- 1 tin of chopped tomatoes
- 1/2 chorizo sausage sliced
- 1 block of halloumi chopped into 3cm cubes
- 1/4 tsp cayenne pepper
- 1/4 tsp ground cumin
- 1/4 tsp cinnamon
- 1/2 tsp paprika
- 1 tsp za'atar
- handful of coriander roughly chopped
- feta crumbled
- 1 tsp chilli flakes
- 1 tsp salt
- 1 tsp pepper
- sourdough loaf to serve, optional
Instructions
- Heat 1 tbsp oil in a large frying pan. When hot, add sliced onions and cook for 5 mins, stirring regularly.
- Whilst the onions are cooking slice the peppers. Once the onions have softened and are starting to go translucent add the peppers to the pan and season with salt and pepper. Cook, continuing to stir regularly, for a further 5 minutes until peppers have softened. Add a splash more oil during the cooking process if the ingredients are starting to stick.
- Stir in cayenne pepper, cumin, cinnamon, paprika and za'atar for 30 sec - 1 minute until well blended.
- Stir in the chopped tomatoes. Pour 50ml water in to the empty tin and swill to collect the rest of the tomato juice, and pour in. Allow to simmer on medium heat for 12-14 minutes, stirring occasionally.
- Meanwhile, heat a medium frying pan with 1 tsp of oil and slice the halloumi and chorizo. Fry for 5 minutes, turning once, until the halloumi is browned and chorizo is softened.
- When the tomato mixture is thickened but still a bit liquid, stir in chorizo and halloumi and allow to cook for a further minute.
- Make 3 wells in the pan, and crack in 3 eggs. Cover with a lid and allow to cook for a further five minutes. You want to whites to harden whilst the yolks are still runny.
- Remove from the heat, and top with the crumbled feta, chilli flakes and coriander. Serve (optional) with a nice loaf of toasted sourdough, lightly buttered.
