Friday, 30 August 2013

Breakfast Challenge: Middle Eastern Style

Our Breakfast challenge is coming to an end- soon the kids will be going back to school and we'll be focusing our efforts on achieving the perfect packed lunch. However today we'rengiving away the secret of our all time favourite gluten free breakfast: Shakshuka.

This breakfast/brunch is full of healthy ingredients yet it tastes wholesome and always looks impressive. If you get the chance go and get the real deal at Nopi where Ottolenghi really shows what Middle Eastern cooking is all about. We think our recipe is almost on par! Dip a slice of Barkat's country loaf into the Shakshuka for the ultimate indulgence!

Serves 6

1 tbsp olive oil
1/2 medium onion, peeled and diced
1 clove garlic, crushed
1 medium green or red bell pepper, chopped
4 cups ripe diced tomatoes, or 2 cans of chopped tomatoes
2 tbsp tomato paste
1 tsp chili powder (mild)
1 tsp cumin
1 tsp paprika
Pinch of cayenne pepper (or more to taste-- spicy!)
Pinch of sugar (optional, to taste)
Salt and pepper to taste
5-6 eggs
1/2 tbsp fresh chopped parsley or coriander (optional, for garnish)

*Heat a large deep frying pan for a couple of minutes then add the oil
*Add the onion and garlic and leave to soften for a couple of minutes. Then add the pepper and leave to sauté for another 5 mins.
*Add the tomatoes and tomato paste and stir. Add spices and sugar and then stir and leave to sauté for another 5 mins
*The mixture will start to thicken. Taste and add salt and pepper to your taste.
*Thw fun bit- crack the eggs and add each one individually to the pan. Spread them out evenly- it's best to start around the edges and then work your way into the centre. Cover for 10-15 mins until the eggs are cooked.
*Bake the Country loaf and serve with the Shakshuka.
*Either eat it out of the pan or serve onto individual plates.

This is a breakfast for champions!

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