SHAKSHUKA

If your looking for something to make off the cuff and you don't have any groceries but you have loaf of bread, some tomatoes, eggs and spices, shakshuka is your best friend. It can be enjoyed as a savoury breakfast or for dinner with a glass of wine and salad. 

I always make this dish when I think I don't have any food in the house. It's one of those things you can make with very little, but you can also add whatever you want to it. Olives and feta compliment the flavours perfectly.

Shakshuka is a middle eastern dish typically bright red in colour, but I blended some kale into the tomatoes to get some greens in my dinner. Served best with pita, but a nice wholesome loaf of bread also rules. We served it with an arugula salad topped with pancetta, olives and feta.

Shakshuka
Serves 2 very hungry persons or 4 normal servings

2 tbsp olive oil or coconut oil
1 yellow onion
2 garlic cloves
1 red bell pepper (optional)
1 tsp paprika
1/2 tsp cumin
½ chili, or more to taste
2 cups kale (about 2 large leaves without stems) or spinach (fresh or frozen)
1 large handful fresh basil or 1 tbsp dried basil
2 x 400 g (14 oz) cans whole plum tomatoes
4-6 free-range eggs, depending on how many that can fit in your skillet

Finely chop garlic, onion and red pepper. Heat oil on skillet over medium heat and add onion and garlic until softened, around 5 minutes. Add bell pepper, cumin and paprika and cook for another few minutes. If you want the kale, place it with tomatoes in food processor and blend until you reach a consistency of finely chopped tomato sauce. Pour tomato sauce onto skillet and let cook for 15 minutes, covered, on simmer. Add eggs by creating small divots in the sauce and carefully cracking your eggs into them. Cover your skillet with a lid and let simmer for about 5 more minutes, until the eggs are cooked through. Serve with some freshly chopped basil on top and pita or bread of choice. Dip, scoop and dive in.