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Middle Eastern Breakfast: Baharat Shakshuka

Middle Eastern Breakfast: Baharat Shakshuka

Shakshuka in the Middle East means eggs with a thick, rich, chunky tomato sauce. What it also spells out is brunches with family, ritual, and tradition. We might be slightly going against tradition by doing this, but we felt it was time to update a traditional breakfast dish with a different sort of spice and flavor. 


Baharat is an incredible and rich blend of  cinnamon, cloves, nutmeg, cumin, paprika, black pepper and cardamom. It’s great for flavoring thick cuts of meat and vegetable tagines. For our shakshuka, we thought why not combine one of the most favored breakfast dishes in the Middle East with one of its most favored and unique spice blends? 


You can make this dish for any meal of the day, and add more heft to it by adding zucchini, a vegetable that’s often grated and added to eggs in the Middle East, or by sauteing cubes of aubergines and slices of green bell pepper.

MIDDLE EASTERN BREAKFAST: BAHARAT SHAKSHUKA

CATEGORY

Breakfast

SERVINGS

1

PREP TIME

30 Minutes

Author: Dukkan Foods


INGREDIENTS

2 eggs

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



DIRECTIONS

Step 1

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. 

 

Step 2

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.

 

Step 3

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.


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