An easy recipe for a simple breakfast, brunch or even dinner!
Don’t you love eggs? They’re the perfect food to start your day since they can be cooked very fast, don’t need much to be tasty and provide you with lots of nutrients and protein! They’re also very versatile, can be cooked in many different ways and give you countless opportunities for improvisation in the kitchen. Not to mention that they’re the basic ingredient for a lot of sweet recipes like cakes, custards, ice creams, sweet breads and a lot more! Today’s recipe is an easy one, and can be found in many countries with different names. Probably the most known name is shakshuka. According to Wikipedia, shakshuka is of Libyan, Moroccan and Egyptian origin. A similar recipe in Greece is called Kayanas and in Turkey menemen!
I remember my mother making this recipe every time she was too busy to make something more elaborate and time consuming. I remember it, because when I was little, I was a very picky eater and didn’t want the different components of my food touching each other (how things change! Haha…). So, you can understand that the idea of some eggs dropped in a tomato sauce, getting all dirty and splattered with little red spots, seemed utterly disgusting and preposterous to me! As an added bonus for my mother, I had no interest in dipping bread into any kind of sauce. So she was forced to make some plain, fried eggs in a separate pan, just to please me, meaning that her plans for making a quick and easy dinner were, in a certain degree, ruined (sorry mom!)
For this recipe I used my winter vegetables sauce. All the vegetables get baked in the oven for depth of flavor and then they get blend together with some water (you can also use vegetable broth) to become creamy and the right consistency. If you don’t want to go into all this trouble you can just finely chop (or process in a food processor) one onion, a garlic clove and some other vegetables of your preference, cook them with some olive oil until they’re soft and tender and then add 2-3 pureed tomatoes to make the sauce. I also used some pieces of a traditional Cretan pork sausage for a nice spiciness and extra flavor. However, any sausage you like will do!
Tip/note:For the eggs to stay well shaped, make sure the sauce is just simmering very gently!
- 6 large eggs
- 10-14 oz (300-400 grams) spicy pork sausages, chopped in large chunks
- 2 tablespoons olive oil
- 2 cups winter vegetables sauce see notes
- Chopped parsley and lemon slices for serving.
In a large pan, heat the oil and cook the sausages for 3-4 minutes.
Add the winter vegetable sauce and wait until it boils.
Reduce heat to a very gentle simmer. Make holes with a spoon and crack one egg in each hole. Add a pinch of salt over each egg.
Cover and cook for 5-10 minutes or until eggs are cooked through, according to your preference.
Top with some fresh, chopped parsley and garnish with lemon slices.
Serve with slices of bread (you can use gluten free bread if you’re on a gluten free diet or even serve this over rice).
If you don’t want to make this baked winter vegetables sauce, make a regular sauce by finely chopping one onion, a garlic clove and a few other vegetables of your preference (like a red pepper and a carrot). Cook them with the sausages until they’re soft and tender, then add 3-4 pureed tomatoes and cook until the sauce has thickened. Continue with the eggs, according to the directions above.
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