Discover Shakshuka: the flavorful Tunisian breakfast dish taking the world by storm

Simply put, shakshuka is eggs cooked in a tomato sauce. This combination might appear somewhat unconventional, but believe us, it's truly delicious. At its core, shakshuka is a tomato-based sauce. Canned tomatoes can certainly be used, but we recommend ripe, sun-ripened ones during the summer months.

The tomatoes are seasoned with salt, pepper, chili pepper, and garlic, plus a substantial helping of aromatic cumin. Once the sauce thickens somewhat, the eggs are added and allowed to coagulate from the heat. Most importantly, the dish is topped off with fresh coriander. It's a basic recipe that's open to countless variations.

The classic shakshuka recipe is tomato-based. Not keen on tomatoes? You might want to try the recipe for beetroot shakshuka, which has received rave reviews. The natural sweetness of beetroot perfectly complements the taste of the eggs. This breakfast option offers a wholesome serving of protein, iron, vitamins C and B1, and plenty of energy to boot.

Ingredients:

• 2 large cooked beetroots,
• 3 eggs,
• 1 onion,
• 2 cloves of garlic,
• half a can of tomatoes,
• salt,
• pepper,
• cumin,
• oil or olive oil,
• optional: dill, parsley, fresh coriander.

Method:

1. Grate the cooked beetroots finely, then peel and dice the onion.
2. Sauté the onions in a pan until golden, then add the garlic (pressed through a garlic press) and the grated beetroot. Sauté everything for a further 2-3 minutes.
3. Add the tomatoes to the pan and mix with the beetroot. Season with salt, pepper, and cumin. Stir thoroughly.
4. Create three wells in the beetroot mixture and crack an egg into each. Lower the heat and cover. Allow the eggs to simmer for about 10 minutes, until the whites are fully set.
5. Finally, serve with fresh bread and a choice of fresh herbs.