Thread: Breakfast

Had a crack at home made Shakshuka this morning loosely following the recipe and instructions Dirk posted in this thread recently.
Best Shakshuka Recipe (Easy & Traditional) | Downshiftology


Onion, bell pepper, a lot of garlic, + spices being added and cooked down.


Tinned toms added, I had fresh toms in the fridge but the recipe calls for tinned and they worked perfectly.


Eggs added and lid on to trap the steam which cooks their tops, it's all a waiting game at this point which is exactly my type of cooking.


Quick peek to see how we're looking. Next time (and there will be a next time) I'll crack the eggs into 4 different bowls so I can add them quickly instead of making the rookie error of cracking and adding them one at a time over however long it took, which meant uneven cooking times as you can see here


Ready.


Terrible plating and presentation as always, but on top of a thick slice of toast drizzled with EVOO it was absolutely delicious and Mrs Worx tucked in for half too really enjoying it

I didn't have plain paprika at home and only had smoked paprika which turned out to be a master-stroke, really added depth to the flavour. I'm also thinking bacon in the pan would take this to a whole different level, but the Arabs who invented it may disagree