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”.

CURRIED SHAKSHUKA

Adapted from Naturally Ella

Time: 30 minutes – Serves 2
Ingredients

• 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
• Salt
• Cilantro
• Lemon wedges
• Bread

Instructions

1. 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.
2. Top the shakshuka with some shredded cilantro and serve with lemon wedges and your favorite bread (for dunking).