Start­ing the day in savoury way

Tweed Daily News - - LIFE - MARJ OS­BORNE Marj Os­borne is an in­de­pen­dent food com­men­ta­tor. Find her re­views on www.food­gold­coast.com.au Con­tact her at marj.oz@live.com.au

FOR us, brekkie might start with poached eggs on toast, smashed avo, or ce­real and fruit with our morn­ing cof­fee.

Week­ends mean an omelette, or break­fast with the fam­ily at the mar­kets.

Each fam­ily has its own break­fast tra­di­tion, just as peo­ple around the world wake and greet the world in their own way.

In Is­rael, Shak­shuka is syn­ony­mous with break­fast. Al­though the dish orig­i­nated in North Africa, shak­shuka is served in ev­ery Is­raeli home.

Baroush Shames, now Head Chef at Wilder­nis in Palm Beach, has been a chef for 27 years.

Trained at Le Cor­don Bleu in Syd­ney, Baroush has worked all over the world in­clud­ing Is­rael, the Mediter­ranean and China.

Baroush says cook­ing is in his blood, re­lat­ing mem­o­ries of week­end meals when his fam­ily would gather to eat shak­shuka for break­fast ac­com­pa­nied by pick­les, eggs, pita bread and smoked fish, with every­one shar­ing the meal made in the big pan.

Here’s his Shak­shuka recipe that will fea­ture on Wilder­nis’ new win­ter menu, with break­fast served from 6am daily.

A split venue with an up­stairs bar and event area look­ing out to the ocean, it’s the place to en­joy a great meal or tapas and drinks in a chilled re­laxed vibe.

SHAK­SHUKA In­gre­di­ents

4 chorizo

2 tbsp oil

2 onions

1 tbsp gar­lic

4 red pep­pers

1 tbsp cumin

1 tbsp pa­prika

4 red chilli

3 small cans crushed toma­toes

1 tsp tomato paste

5 eggs

Method

1. Heat the oil in a large fry­ing pan. Fry the chorizo un­til it gets some colour.

2. Add the onions and chilli and sauté over medium heat un­til translu­cent, about 5 min­utes.

3. Add the spices, gar­lic and red pep­pers. Cook un­til soft­ened, 5 - 10 min­utes.

4. Stir in the crushed toma­toes and tomato paste and let the mix­ture sim­mer for 10 min­utes.

5. Crack the eggs into the tomato mix­ture. Cover and sim­mer for about an­other 10 min­utes or un­til the whites of the eggs are no longer translu­cent.

Note: Recipe serves 5 - 6 peo­ple. We halved the recipe and cooked it in a 30cm pan.

Wilder­nis, 1166 Gold Coast High­way, Palm Beach Ph: 07 5534 5428.

Shak­shuka is a tasty al­ter­na­tive way to start the day in an Is­raeli way.

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