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Cooking
Royal Shakshuka Breakfast
· 2 servings
Fry the onion and cumin
Start by frying the finely chopped onion in oil until completely translucent. Push the onion to one side and add the cumin to the empty space, letting it toast briefly. Keep an eye on the cumin so it doesn't burn — feel free to add a splash more oil.
Add the tomatoes and peppers
Add the tomato purée, chopped tomatoes and pepper. Stir in a teaspoon of sugar and let the vegetables caramelize in the pan (try not to stir too much). Season with salt to taste.
Add water and simmer
Add a little water — the mixture should have a sauce-like consistency. Simmer for about 15 minutes, until the sauce reduces down.
Add the eggs
Use a spoon to make two small wells in the sauce and crack an egg into each. Cover with a large lid so the yolks cook slightly — 3 minutes should be enough for most tastes.
Finish and serve
Finish by crumbling feta cheese over the top — Balkan-style cheese works well too. Sprinkle with fresh coriander before serving and drizzle with good-quality olive oil. Serve with a slice of toasted bread.