SHAKSHOUKA is fast becoming one of those trendy breakfast dishes joining the ranks of the infamous avocado toast and smoothie bowls. This lightly spiced and beautifully rich stew makes the perfect weekend breakfast or even midweek supper.
Originating from North Africa, shakshouka is one of those recipes made up of a collection of simple ingredients, simmered slowly to perfection – tomatoes, olive oil, cumin, garlic and eggs, lightly poached in the sumptuous, tomatoey sauce.
I have added a few extras into mine, including peppers and courgette but you can either leave this out or add more veggies such as aubergine and spinach to make it more of a meal. Serve with flat breads or garlic toasts.