I am an unapologetic brunch lover, which is probably a very Millennial thing to say. After all, we’re the generation that, if The New York Post is to be believed, “has officially ruined brunch” while throwing away our not-very-hard-earned cash on smashed avocados and sourdough. We’ve taken the humble pancakes and hash browns and elevated it, we can spot the difference between shakshuka and eggs diavola a mile off, and we’ve even gone so far as to add not just booze, but a smorgasbord of mimosas, prosecco and bottomless options for occasions when drinking before 11am seems like a sensible life decision. Continue reading →
The first time I had shakshuka was on a rainy day in London. Sitting in my friend’s kitchen, I was amazed at the simplicity of it and infuriated that, as a poached-egg addict, I’d never thought to poach them in tomato sauce before! Fast-forward two years later and the dish is a regular part of my repertoire. Quick and easy to make, it’s great for days when you’ve only got cupboard staples and can’t be bothered to run to the shops.
Traditionally, shakshuka would contain green pepper, but since they’re not in season at the moment and our garden’s got more spinach than we know what to do with, I’ve used the sauce as a vehicle for some green goodness. You can also substitute the paprika and rosemary for other spices and add other veggies or légumes to bulk it up for a substantial, hearty and delicious supper- another favourite of ours is Mexican spices and kidney beans topped with grated cheddar!
1 x tinned tomatoes
1 clove garlic
Generous dash of paprika
1 sprig rosemary, leaves finely chopped
1 large bunch of spinach
Salt and pepper, to season
Yoghurt, coriander, mint and feta (optional)
1 tsp sriracha (optional)
Heat a couple of tablespoons of olive oil in a saucepan and add the chopped onion and garlic. Fry until transparent and add the paprika and finely chopped rosemary leaves. Fry for another five to ten minutes on a medium heat, until the onions and garlic are starting to brown, being careful not to burn the paprika.
Add the tinned tomatoes and season to taste. Place the lid on the tomatoes until it starts to bubble then reduce the heat and add the eggs one by one, being careful to leave enough space between them. Replace the lid and cook for 3-4 minutes or until the egg whites have just gone opaque.
Once you’re confident that the egg whites are cooked, remove from the heat. If you want a spicy kick, add a teaspoon of sriracha to the bottom of the bowls you’re planning on serving it in, if not, serve straight away.
Top with yoghurt, chopped coriander, mint and feta and enjoy!