RECIPE
Shakshuka - Israel Breakfast dish YOU NEED ½ an onion 2 tomatoes 1 clove of garlic 1 teaspoon smoked paprika, 10 millilitres olive oil 1 poached egg (poached in the sauce) Salt and chili to taste Coriander
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METHOD Heat the olive oil in a large pan over high heat until simmering. Add the onion, the garlic and a heaped teaspoon of smoked paprika. Add some chilli to taste and spread into an even layer. Once the spices melt into the oil, add the large deseeded and peeled tomatoes and cover for about six minutes. Remove the lid and stir. The tomatoes will thicken up to a point where you can create a well in the centre of your pan. Place the egg. It is important that this egg is as fresh as possible as it holds better. Once all the egg white has coagulated, sprinkle on some coriander and a dash of paprika. Serve with toast.
Trevor Diacono
