it’s tomato time, baby. every time we go to our garden, we take home a bag full of tomatoes. don’t get me wrong, that’s amazing! we also have three zucchini plants which keep producing crop and I’m honestly scared to check on them, what is a household of four to do with trillions of zucchini?! We will be posting some ideas here later, but the feelings for the tomatoes are quite different.
Shakshuka – or meneme as it’s sister is called in Turkey – is one of our favourite weekend-late-breakfast-dishes. it needs tomatoes, garlic, green pepper (preferably hot), olive oil and eggs. chop the garlic and the pepper, cut the tomatoes into cubes. heat some olive oil in a deep pan, add first the garlic and pepper and a little later the tomatoes. let cook until the tomato peels are soft. keep adding olive oil in the process (think it’s enough already? add a little more). when everything is cooked to a sauce, add salt to taste and make some space for the eggs. the eggs can stay whole or be mixed into the sauce while cooking. the dish is ready when the eggs are. serve with olives and white bread.
this is also an amazing dish for bigger groups – think camping trip with friends or surprise visit from the in-laws. traditionally it’s served for breakfast. it can be tweaked with spinach/ mangold and cream cheese instead of or in addition to tomatoes.