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

The Star Early Edition - - LIFESTYLE VERVE -

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 for R436.

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