Berbere Spice - An Ethiopian Shakshuka

Yes, I know what you're thinking; what is shakshuka? Translated shakshuka means "a mixture". The basis of this mixture is onions, peppers, garlic and tomatoes. The origins are in Tunisia although it is very widely made and eaten in the Middle East, Egypt and Palestine. Shakshuka is a perfect breakfast of eggs gently poached in a spiced sauce.

The version I have grown to love and enjoy is with a Berbere Seasoning. The combination of eggs, tomato sauce and Berbere spice screams warm, hearty and comforting. It is like a blanket of love being wrapped around you and hugging you tight. It is THAT comforting!

So without further ado here it is; a super simple yet insanely delicious eggs poached in a Berbere Spiced tomato gravy (Ethiopian Shakshuka). And Scroll all the way till the end for a brief but oh-so satisfying video of breaking into a perfectly runny poached egg yolk. (Disclaimer: may lead to massive amounts of drooling!)

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Ethiopian Shakshuka

Serves 2 (Pictured is a serving for 1)

Time: 30 mins

Ingredients:

3 tablespoons extra virgin olive oil

1 medium white onion, diced

1/2 bell pepper, diced (any color)

2 garlic cloves, minced or thinly sliced

4 roma tomatoes, diced

1 cup tomato puree

2 teaspoons One Good Knife Berbere Spice Blend

1/2 teaspoon salt

4 eggs

Parsley or cilantro for garnish

Serve with toasted bread

Method:

1. In a heavy skillet (use a skillet with a lid), heat the olive oil at a medium heat.

2. Add in the onions, bell pepper and garlic and sauté till soft. About 4-5mins

3. Add in the tomatoes and tomato puree. I used only tomato puree but chopped tomatoes add more texture to the overall dish. If using tomato puree only use 1-1/2 cups.

4. Add in the One Good Knife Berbere Spice Blend and salt. Stir and cover.

5. Allow the mixture to simmer for about 15mins.

6. Reduce the heat to a medium-low. Uncover the skillet and make little wells/ holes in the tomato sauce to house the eggs. Space them out so the eggs don't run into each other.

7. Gently drop in the whole raw egg into each hole. Sprinkle eggs with some salt.

8. Cover the skillet and let the eggs poach in the sauce. For runny egg yolks, when the egg whites turn opaque poach for 2 mins more then serve immediately. For firmer egg yolks let them poach longer.

9. Uncover, sprinkle with parsley or cilantro. Drizzle with little olive oil and if you like some heat, sprinkle with red pepper flakes.

10. Serve with some toasted crusty bread. I used a French baguette but really any bread can pair.