So what if it’s a weekday? It doesn’t stop me from creating weekend breakfasts. In fact, I feel all the more happy because as I dig into delicious food, I feel a spring in my step. The day starts well and generally it ends on a rather happy note.
There are many variations of this North African dish – Eggs with bell
peppers or Shakshuka. Mexico celebrates eggs with tomatoes as Huevos Rancheros. I try to walk on an unconventional path and often make a mixture of the two. And I often eat it on Sundays with a large mug of coffee — it’s heaven in the pan!
1 small bell pepper (chopped)
1 small carrot (chopped)
1 small onion (chopped)
4 cloves of garlic (chopped)
1 small tomato (chopped)
2 button mushrooms (chopped)
2 tbs tomato puree
1 tbs olive oil
1 tsp chilly flakes
1 tsp dried oregano
1 tsp smoked paprika
Salt to taste
Coriander to garnish
– Heat the oil in a pan.
– Saute the onion, garlic and chilly flakes till the mixture is soft and has a lovely reddish tinge.
– Add the bell pepper, carrot and smoked paprika. Cook till soft.
– Add the mushrooms, tomato and salt to season.
– Add the tomato puree and oregano. Cook till everything is nice and squidgy.
– Make a small parting in the middle of the vegetable mixture and crack the eggs.
– If you like your eggs to be runny, cover the pan with a lid for about
a minute till it cooks. I cover it for about 3 minutes till the yolks
cook through. Garnish with coriander.
– Enjoy either with bread or as it is, straight off the pan!
PS: I love making this for family or friends. It tastes much better if
you make it for about 4-5 people.