With Mediterranean food gaining popularity in the last few years, and dishes like Shakshuka and hummus becoming a household names, I’m reminded of a Friday afternoon brunch that was a tradition in our home for as long as I can remember. Just before the Shabat and after all is settled down, we would come together for a warm, freshly baked Challah, homemade Hummus and Shakshuka. The kind you eat right out of the pan, wiping clean the leftover tomato sauce with the last piece of Challah bread.
This is definitely one of our most favourite dishes. So easy to make and deliciously decadent, this dish has earthy, warm flavours that always remind me of home.
This great saucy dish join in with fabulously gentle kick from a spicy chorizo makes a great friend to fresh baked challah.
2 onions, halved & sliced
50 gram chorizo, diced
1 red pepper, sliced
1 yellow pepper, sliced
1/2 cup sliced mushrooms
1 large tomato, halved & sliced
1 tsp crushed garlic
salt \ pepper to flavor
2 tsp red paprika
1/2 tsp cumin
Pinch of sugar
1 can chopped tomatoes
2 tbsp tomato paste
1 tsp crushed cured lemon
In a pan with a little olive oil, fry the Chorizo, onion and crushed garlic together until slightly golden.
Add the peppers, mushrooms and sliced tomatoes, and continue frying for 3-5 more minute.
Add in the canned chopped tomatoes, tomato paste, finely chopped lemon and spices.
Mix well together, be careful not to break down the soft veggies. Bring to a boil.
With the help of a wooden spoon, create a little dimple in the sauce in each quarter of the pan and break an egg into each of the dimples.
Cover the pan and allow to cook for another 4-5 minutes, until all the egg white looks white but the yolk is still runny.
For a vegetarian version – replace the chorizo with cubes of roasted eggplant or zucchini.
This is a very versatile dish and can be ‘perked-up’ with any sort of cheese or ham – best added just before you add the eggs.
Creating a dimple for the egg to cook in will allow the egg to poach and will shorten the egg cooking time.
The sugar is added to provide some contrast to the tomato’s acidity. It can be added with the onion (if not
using chorizo) to create a sweeter onion base or left out all together if using