I think if some people I don’t know look at the recipes on this site, they may think I only eat dessert. Sometimes I wish I only ate dessert. But I don’t. I also eat foods that aren’t solely comprised of butter, sugar and flour.
Like eggs! Most of the time when I am not eating cake, I am eating eggs. Because eggs… they are real troupers. What can’t you do with them? They’ll give you dinner in five minutes when you’re so tired you can’t even contemplate vegetables, and they’ll give you a super fancy brunch when you have the time to create something weekend-worthy.
And, bless their little shells, they’ll give you shaksuka. Which is another magic food because it sits comfortably on the breakfast, lunch and dinner table.
I discovered shaksuka a few years ago, on this here site, and was immediately a groupie. Soon after this, I realised that almost every old culture has a version of eggs cooked in a tomato sauce. Which is great for me, because I happen to love eggs cooked in tomato sauce. Those old civilisations; they know a thing or two. Shaksuka is one of my favourite versions of eggs cooked in tomato sauce because it is pretty easy, it is pretty open to variation, and it is pretty freaking delicious.
This sort-of shaksuka stars most of the usual suspects, plus chickpeas! And it’s this addition that really pushes it from the breakfast table firmly into the realm of lunch or supper. And also crispy kale… I like to add green where I can and this kale is crisped in the oven, which adds a nice smoky crunch to the whole situation.
This is so close to being a vegan meal (and I know that eggs are the stars of shaksuka, but hear me out)- all you have to do is swap the eggs for some nice meaty mushrooms and voila! Shaksuka: veganised.
chickpea shaksuka with crispy lemon kale.
1 tsp ground coriander
1 tsp cumin
1/2 tsp sumac (plus some for garnish)
half (or one small) an onion
3 large garlic cloves
a tin of tomatoes
a tin of chickpeas
1 1/2 tbs mixed sesame/pumpkin seeds
parsley, salt and pepper, chilli oil
a small bunch of kale
fresh lemon juice
Preheat the oven to 250c.
Finely slice the onion, garlic and chilli.
Heat the olive oil over a medium heat in a large pan that has a lid. Add the spices and fry for a minute or two, then turn the heat down to medium low and add the onion, garlic and chilli and fry til the onion is soft.
Turn the heat up, add the tomatoes and some salt to taste and bring to a boil. Turn the heat to low, reduce the tomato sauce a little then add the chickpeas. Crack the eggs carefully into the tomatoey chickpeas and put the lid on the pan.
Keep the pan on low until the eggs are just cooked. They will keep cooking once off the heat, so don’t freak out over jiggly bits. While the eggs are cooking, toast the seeds in a dry frypan with a little salt and cumin until they are fragrant.
When you deem the eggs done, sprinkle over the seed mix, some salt and pepper, a little chilli oil and some fresh parsley.
While the eggs are cooking away, put the kale on the lowest rack in the oven and toast it until it’s crispy and a little brown around the edges. Once it’s out of the oven drizzle with lemon juice and sprinkle over a little salt and pepper.
Serve the whole shebang with some awesome toasted bread, and: dinner! (Or breakfast, or lunch.)