The dish that can be served as breakfast, lunch, and dinner

If a dish looks so delicious that you want to keep it on the table permanently, then you want to know the ultimate recipe. I always get these secrets from our neighbors at FavorFlav, so this afternoon we are making Shakshuka. Or tonight, or tomorrow morning, because it can be anytime.

Ingredients

• 1/2 tsp cumin seeds
• 1/2 tsp caraway seeds
• 6 tbsp olive oil
• 4 cloves of garlic, crushed
• 2 white onions, chopped
• 4 vine tomatoes, cut into wedges
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 can of tomato paste (70 g)
• 1 tsp paprika powder
• a few strands of saffron
• 1 tsp chili flakes
• 1 tbsp sugar
• juice of 1/2 lemon
• 1/2 sourdough bread
• 4 eggs
• 150 g feta, crumbled
• coriander, only the leaves
• parsley, only the leaves
• salt and pepper

Requirements

• mortar

Dr. Shakshuka writes the same recipe for all his guests in his namesake restaurant in Jaffa (Israel). Shakshuka: a simple dish of eggs poached in tomato sauce that anyone can make at home. Although Bino Gabso, as the best man is really called, is undoubtedly the master of it. And while he doesn't reveal all his secrets, this shakshuka looks suspiciously like the real deal.

In this recipe, we use bell peppers, but shakshuka is also great with other vegetables like spinach, eggplant, or whatever you find delicious.

Tip: use the freshest eggs possible and take them out of the fridge at least half an hour before use. Cold eggs cook unevenly and lower the temperature of the sauce, which doesn't speed things up.

Preparation

1. Toast the cumin seeds and caraway seeds for 1 minute in a dry frying pan over medium heat until the aromas are released. Grind the cumin seeds and caraway seeds finely with a mortar.

2. Heat 4 tablespoons of olive oil in a frying pan or cast-iron pan over medium heat. Sauté the garlic, onions, tomatoes, bell peppers, and tomato paste for 30 minutes, stirring occasionally. After 15 minutes, add the cumin-caraway powder, paprika powder, saffron, chili flakes, sugar, and 75 milliliters of water. Season with salt, pepper, and lemon juice.

3. Meanwhile, heat the remaining olive oil in another frying pan over medium heat. Cut 4 thick slices of sourdough bread and grill the bread for 4 minutes on each side until golden brown and crispy.

4. Make 4 hollows in the tomato mixture and crack the eggs into them. Sprinkle the feta, coriander, and parsley on top. Cook the eggs with the lid on the pan for 5 minutes. Season further with salt and pepper if desired. Serve immediately with the toasted bread.

Text: Favorflav