Weekend breakfasts again. Fancy food in the morning.
But who has too much time in the morning to cook a fancy thing? I’m mostly for good food within the right time.
One Saturday morning, I gathered samples I left aside from successful baking experiments from the previous week and went on the front porch, where I almost always have my breakfast and cup of coffee and take photos, and arranged my mini studio-in-pieces to take photos of the goods I made. Eyes gauging, noses sniffing, and hands reaching to grab were faced by foreboding slaps and prohibiting words. You’re not allowed to touch until I’m done.
While I was taking photos, something was simmering on the stovetop. One pan breakfast, served IN THE PAN. I brought in breakfast (or out should I say?): a sizzling pan with bright spicy red tomato sauce guarding precious little white and yellow jewels garnished with fresh crunchy spring onions and chopped parsley.
The smell literally attracted neighbors who came in to try “What Hisham cooked“, as they always remarkably comment. When I told them it’s called Shakshouka, they all looked at me weirdly and went on laughing at how it feels like a fancy name for something they cook. But they have a less fancy name for it: Bayd Bi Banadoura (eggs in tomatoes).
Pretentious little me.
Anyways, we attacked the pan with fresh white arabic bread, toasted pita, and toasted sliced bread. My first bite was super spicy it ignited my hiccup.
Simple, delicious, and definitely nutritious with a rather low amount of bad fat and carbs (if eaten with a fork), this recipe is already in the repertoire of recurring recipes.
Shakshouka (Bayd bi Banadoura)
- 3 tbsp olive oil
- 1 medium onion (feel free to use a larger one if you like)
- 3 cloves garlic (add one or two more of you like)
- 1/2 tsp salt
- 1 tsp pepper flakes (use less or omit to taste)
- 1 tbsp cumin
- 1 can tomatoes (chopped or plum tomatoes)
- 3-4 eggs
- 2 stalks spring onions
- A handful of parsley
- Thinly slice the onion and chop the garlic
- In a wide shallow skillet or pan, heat the oil and on medium heat, cook the onion and garlic until they’re soft
- Add salt, cumin, and pepper flakes and mix for 15 seconds
- Empty the can of tomatoes in the pan. Use a splash of water to pick up the leftovers from to the sides of the can.
- Bring to a boil then simmer for 5 minutes
- Crack the eggs, one by one, into the boiling tomato sauce. If the sauce is thick, make way for the eggs with a spoon before cracking them in
- Roughly cover with aluminum or a dish, in case you don’t have a fitting cover, and let it simmer for 10 minutes or until the eggs reach your preferred consistency. I still have to get myself used to runny yolk
- Take away from heat and garnish with roughly chopped parsley and diagonally sliced spring onions
Serve with fresh Arabic bread, toasted pita, or toasted sliced bread