Lenten wilderness is firmly upon us and, as such, this blog has been neglected as I satisfy my sweet tooth with peanut butter on toast and sadly nothing more extravagant (or sweet)!
My attention turned to breakfast and how I can jazz things up. I find it strange to eat avocados at this time of year - particularly when snow dusts the rooftops - as I want something a little heartier.
Shakshuka is a dish that originates from the Middle East and North Africa. Like hummus, its name can be spelt in many different ways and in Arabic roughly translate to 'all mixed up'.
The main ingredient in shakshuka is tomato. Eggs are poached in a tomato sauce alongside a mixture of vegetables and spices. I added feta and coriander.
The wonderful thing about shakshuka is that, beyond the core ingredients, the dish is really versatile and so recipes can be adapted with vegetables, spices, meats, and herbs.