Shakshuka is a favourite at the Daniel brunch table. Almost every family of Middle Eastern origin, as we are, has its own version of this flavourful scrambled egg dish. This is how we cook ours.
The Gate Easy Vegetarian Cookbook, Adrian & Michael Daniel
2 tbsp olive oil
2 green chillies, finely chopped
1 small red onion, chopped
500g tomatoes, chopped
1 tsp salt
6 medium eggs, beaten
A handful of coriander leaves, finely chopped
4 pitta breads, warmed
1. Heat the olive oil in a pan and add the chillies, quickly followed by the chopped onion and tomatoes. Add the salt and cook for 5-6 minutes until the tomatoes have broken down and the mixture is beginning to thicken.
2. Add the eggs and scramble into the tomato mix for 2-3 minutes. Stir constantly to ensure that the eggs do not burn.
3. Garnish with fresh coriander, and serve immediately with warm pitta bread.