AceFoodDesk – says here’ a simple easy food recipe to enjoy with Kindness & Love XX A&M

Ace Press News From Cutting Room Floor: Published: Jun.30:  2024: Lina Jebeile is a former teacher who now works as a food photographer and content creator. She’s behind The Lebanese Plate, where she showcases her work and her love for Lebanese cuisine: TELEGRAM Ace Daily News Link https://t.me/YouMeUs2 

Growing up in a Lebanese household, eggs were often the base of many quick “there’s nothing else to eat” meals.

Eggs and tuna. Eggs and potatoes. And of course, this delicious eggs and tomatoes dish known as shakshuka (meaning “a mixture” in Maghrebi Arabic). It originated in Tunisia before its popularity spread through Northern Africa and the Middle East.

It’s a delicious dish made by poaching eggs in a spicy tomato sauce. Enhanced by spices including cumin and paprika, it’s served with fresh herbs and crumbled feta. Enjoy with warm pita or crusty bread for dipping. 

It’s a comforting and satisfying choice for breakfast but also hearty enough for any meal of the day.Covering the frypan with a lid will help cook the eggs from the top and ensure the whites are set while the yolks remain runny.

Tips:

• To make a spicier shakshuka: Add a pinch of chilli flakes and cayenne pepper or some chopped fresh chilli when adding the spices.
• Using fresh ripe tomatoes will enhance the flavour: For this recipe you can used 2–3 medium fresh diced tomatoes in place of the canned.
• Covering the frypan with a lid will help cook the eggs from the top: This ensures the whites are set while the yolks remain runny. If you prefer firmer yolks, cook the eggs a bit longer.
• If you’re cooking for more people: This recipe can be easily doubled and you can adjust the number or eggs to your liking.

Feeding a big family or want leftovers?

Ingredients

1 tablespoon olive oil

½ small red onion, finely diced

1 clove garlic, minced

1 tablespoon tomato paste

400g can diced tomatoes

½ red capsicum, de-seeded and diced

½ teaspoon cumin

½ teaspoon sweet paprika

Pinch of chilli flakes (optional)

½ teaspoon sugar

½ teaspoon salt

Freshly ground pepper, to taste

½ cup baby spinach leaves

3 eggsTo serve:

Pita bread or crusty loaf

Handful fresh chopped parsley

Crumbled feta

Method

1. 1.Heat the oil in a large frypan over medium heat. Add the diced red onion and sauté for about two minutes until it starts to soften.
2. 2.Add minced garlic and stir in tomato paste. Sauté for a further two minutes.
3. 3.Stir through the can of diced tomatoes and capsicum. Add cumin, paprika, chilli flakes and sugar. Season with salt and freshly ground pepper. Stir to combine. Reduce heat and cook for another 10 minutes until the vegetables are tender and tomato sauce reduces and thickens slightly.
4. 4.Stir in spinach leaves and cook until wilted, about two minutes.
5. 5.Make three small wells in the sauce with the back of a spoon. Crack an egg into each well. Cover the frypan and cook for about five to eight minutes, or until the eggs are done to your liking. Once the eggs are cooked, remove the skillet from the heat.
6. 6.Garnish with a handful of fresh chopped parsley and crumbled feta. Serve hot with Lebanese or pita bread or a crusty baguette on the side for dipping.

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