Sunday Shakshouka

Making Sunday night dinner for me is like moving mountains . It's that one time of the week when I am at my laziest best and as hubby comes around asking ''what's for dinner ? '' I usually have a set of standard response - the 1st usually being ' why don't you make something?' & 2nd 'Lets order in ! '. In this covid ridden world , however , since the latter has been a complete NO-NO & non negotiable in the household , what results is mostly a culmination of quick thinking & some dish that involves less than 1o minutes of prep time .

Shakshouka fits the bill in all its perfection .

Originating in Israel , this dish is a simple combination of slow simmered tomatoes, onions, garlic, some spices and gently poached eggs . The spices vary from country to country but most commonly I use paprika, cumin , chili powder and loads of fresh garlic. You can choose to make it flavorful spicy and not necessarily hot spicy - depending on your mood and palette. This dish suits best as a brunch option but is also an ' any time of the day' kind of recipe . It’s nourishing - very soul fulfilling and one recipe I guarantee you will make time and again. Go on , give it a try !

Things you will need

• 3 - 4 large eggs

• 1 medium onion, finely diced

• 1 red bell pepper , seeded and finely diced

• 4 garlic cloves, finely chopped

• 2 tsp paprika powder

• 1 tsp cumin powder

• 1/2 tsp chili powder

• 2 large whole peeled tomatoes

• Salt and pepper, to taste

• 1 small bunch fresh coriander leaves , finely chopped

• Feta cheese ( Completely optional )

• 02 tbsp. Olive Oil + 01 tbsp Olive Oil for garnish

Steps to follow :

• Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes on low flame until the onion becomes translucent.

• Add garlic and spices and cook for an additional minute.

• Add in the tomatoes and break them down as you cook along - Season with salt and pepper and bring the sauce to a simmer.

• Next make small wells in the sauce and crack the eggs into each well.

• Throw in the chunks of feta cheese , if using ( optional )

• Cover the pan and cook for 5 minutes or until the eggs are done to your liking.

• Garnish with finely chopped coriander leaves.

• Take off the flame , top with olive oil and serve hot with bread.

• Sop up the goodness !