People are always asking me for Mediterranean Diet breakfast recipes. Of any meal, breakfast is the most variable from country to country. In Italy and France, you would possibly have croissants and coffee; in Spain, there’s the Spanish tortilla (potato omelette); Egyptians enjoy Ful Medames (stewed beans with vegetable oil, vegetables and eggs), Greeks often eat bread with vegetable oil, olives, chevre and occasional. Rarely will you discover cereal in any Mediterranean country?
One of my favourite breakfasts is that this Moroccan shakshuka recipe; fresh tomatoes stewed in vegetable oil, cumin and smoked paprika; with a jalapeno thrown certain extra flavour and topped with poached eggs. it’s a filling Sunday morning quite meal that’s most satisfying if you’ve got nothing especially important to try to afterwards. the additional juiciness of this meal lends itself to bread dipping whether it’s a slice of whole-grain baguette or a gluten-free cornbread.
Ingredients
- 2 Tablespoons extra virgin olive oil
- 1 onion, chopped
- 3 cloves garlic, chopped
- 1 red pepper, chopped
- 1 jalapeno pepper, chopped (optional)
- 4 tomatoes, chopped
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/4 cup fresh oregano, chopped
- 4-6 eggs
- Salt and pepper, to taste
Instructions
- Heat oil in a medium to a large skillet.
- Sauté onion and garlic for 1 minute.
- Add red pepper. Sauté for a few minutes.
- Add jalapeno pepper. Sauté for about 30 seconds.
- Add chopped tomatoes, cumin and smoked paprika (Buy Now). Simmer for 15-20 minutes until sauce begins to thicken. Salt and pepper, to taste.
- Stir in oregano.
- Crack eggs on top of the mixture. Continue to simmer for a few minutes until egg begins to set.
- Stir eggs into the mixture. Turn off heat. Salt and pepper, to taste.
From mediterraneanliving
