I decided to extend the breakfast theme for a few more weeks and make a kind of homage to his majesty the egg. / Courtesy: Harry Sasson
The recipe that I published last week (bread canoe with eggs for breakfast) was very well received by my kind readers, who even wrote to me sending me the photos of their own interpretations. Therefore, I decided to extend the theme of breakfast for a few more weeks and make a kind of tribute to his majesty the egg. And let’s start with a recommendation: there is much more than fried or scrambled. I know that unfortunately breakfast is the loser, because during the week we usually go to the races at the beginning of the day. But the weekend is no longer an excuse, and it is a good time to take a little more time and add creativity and imagination to your first meal. For example, today we are going with a shakshuka, which is a very common breakfast in the eastern Mediterranean, in Greece, Turkey and Lebanon, which consists of a kind of tomato and vegetable stew, spiced and slightly spicy, which serves as a bed for the eggs. It is really rich.
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(For 4 people)
1/2 big onion chopped.
1 clove of minced garlic.
1 cup of vegetables (eggplant, zucchini, asparagus, paprika).
1 and 1/2 cups of chopped tomato, peeled and finely chopped.
1 teaspoon of spicy paprika.
1/2 teaspoon of oregano.
1/2 teaspoon of cinnamon.
Salt and black pepper.
In a pan with olive oil, sauté the onion and garlic. When they start to become transparent, add the tomato, vegetables and spices. Add a splash of water, season with salt and pepper, and cook to form a sauce. You can keep it in the fridge to use it the next day or continue cooking: with the back of a spoon make holes in the sauce and pour the eggs there (or transfer to saucepans and do the same individually, using one or two eggs per person ). Cover and cook over low heat until the eggs are at the desired point. Before serving, season with salt and pepper and garnish with a drizzle of olive oil.
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