Brekker on the go: Shakshouka

In need of a breakfast that’s budget-friendly and really quick to put together? Then shakshouka is just what you need. The origin of shakshuka is much debated, because every country (Libya, Tunisia, and Israel) is out to claim their share of the spotlight. What’s clear is that it’s a popular Jewish dish and that is made with spicy, thick tomato sauce in which the eggs are poached. It is then dotted with crumbed cheese (feta or cottage cheese). It’s excellent with crusty bread (brun pao) or pita to mop up the saucy gravy. [caption id=“attachment_36342” align=“alignleft” width=“380” caption=“Shakshuka. tommantim from Flickr”]  [/caption] For variation, you can also add finely chopped red and yellow peppers when making the sauce (before adding the tomatoes). Brief quote from the original source:

“Recipe wars rage endlessly over the fine details. Some believe that onions should be added to the mix while others are horrified at the thought. Many insist that the only vegetable used should be peppers while for other cooks okra or courgettes are a popular addition.”

View the recipe on The Jewish Chronicle. Shaheen writes about her quest for the perfect chocolate chip cookie and baking escapades on The Purple Foodie.