MIDDLE EASTERN BREAKFAST: BAHARAT SHAKSHUKA
4 regular tomatoes, quartered
1 cup diced aubergine OR
1 cup sliced zucchini
Olive oil OR
1 tablespoon butter
1 clove garlic
2 tablespoons tomato paste
1 cup water
½ teaspoon Dukkan Baharat Spices
Prep your vegetables by washing, cutting and peeling them. The tomatoes are best peeled before adding them to the pan to stir fry. You can keep the skin on the aubergine and zuccini for texture.
Start by heating up your pan on a medium heat and add to it butter or olive oil, depending on your preference. Add the garlic clove and tomatoes and tomato paste, and vegetables if you wish to add vegetables, and stir fry them gently. Add half a cup of water to start, add more if you feel your vegetables are getting dry too quickly as you stir fry. Add a pinch of salt and the baharat spices and combine while continuing to stir fry.
When you feel that a sauce has started to form and the vegetables (if you’ve added any) have started to cook, crack two eggs in the center and let them cook. Once your egg whites have cooked and your egg yolks have been cooked to the point which you like them cooked at, turn off the heat and let it cool for a minute or two before diving in with some crusty sourdough or some pita bread. Some folks don’t even wait to serve it on a plate before diving in! Bel hanna wel shefa.