Confession time: I don’t hate Mondays. I like Mondays. My battery is fully recharged after a nice, relaxing weekend and I am ready to GO on Mondays. Mondays are nice. Tuesdays, on the other hand, I don’t get along with. Tuesdays are like a hangover. It’s when my body realises it’s no longer the weekend and that Monday was probably enough effort for the week. To make matters worse, Tuesdays at college are what I would often describe as “the literal worst”: 10 to 5 classes, requiring maximum brain and creativity power. It’s draining.
On Tuesdays I most feel like caving and ordering takeout: it’s a quick fix to my food cravings. But I found a better solution: breakfast for dinner. I love breakfast. I love how you can eat it in your bed and it’s considered cute and romantic, instead of sad and weird. So I decided breakfast food is the perfect solution for a lazy Tuesday evening.
Shakshuka is one of my favourite things to have when I go out for breakfast with my friends in Abu Dhabi. And it’s ridiculously simple to make. This variation requires minimum effort and delivers great flavor. I paired it with a fresh organic pumpkin seed loaf that made for excellent dunking. And of course… like all good breakfasts, it had to be consumed from the comfort of my bed, with a nice cup of tea and an episode of my current favorite drama “Introverted Boss”.
Adapted from Naturally Ella
Time: 30 minutes – Serves 2
- 2 teaspoons olive oil
- 1 medium red onion sliced
- 1 clove garlic minced
- 4 teaspoons of mild curry powder (or to taste)
- 1 400g can of diced tomatoes
- 2 handfuls of baby spinach
- 3 to 4 large eggs
- Lemon wedges
- Heat a large skillet over medium heat and add olive oil. Add the onions and cook until translucent, about 5 minutes. Stir in garlic and let cook for 30 seconds to a minute. Add the curry powder and diced tomatoes. Stir it up and bring to a boil. Once boiling, reduce heat and add the spinach. Let the spinach wilt. Once the spinach has wilted and the mixture has thickened a bit, create 4 small wells and crack the eggs into it. Cover skillet and let the eggs cook until the egg whites are set, about 10 minutes. Remove from heat.
- Top the shakshuka with some shredded cilantro and serve with lemon wedges and your favorite bread (for dunking).