The Middle Eastern brunch dish, shakshuka, is brilliantly versatile and can work for breakfast, lunch or dinner, write Ellie Krieger, Eve O’Sullivan and Rosie Reynolds
EGGS poached in a boldly flavoured tomato sauce and served with pita bread is a meal that many cultures have made their own – a tribute to the dish’s indispensable combination of taste, nourishment, ease and affordability.
You might know it as Eggs in Purgatory, but I call it shakshuka, thanks to an Israeli friend who introduced me to the dish years ago.
Beyond the tomato base and the eggs that cook in it, the dish is a blank canvas for all kinds of variations.
Eat shakshuka for breakfast, lunch or a light dinner, and enjoy it knowing there are dozens, if not hundreds, of possible variations on it, and that many more healthful, satisfying, inexpensive and easy meals in your future. Recipes from The Washington Post, The Independent and The Kitchen Shelf, by Eve O’Sullivan and Rosie Reynolds. It’s available for purchase on Loot.co.za for R436.