Sometimes I get hungry and want something quick, so I think of Shakshuka. All I need is a tin of chickpeas (or you can cook up 2 cups of dried after soaking them overnight), a 2 cup jar of tomato sauce (can even be a 700 ml jar), herbs, seasoning, 1-3 cups of fresh tomatoes and an onion (as small or big as you like.
Drizzle garlic oil in your large skillet and finely chop up the onion and toss it in. I sauté it until it's golden brown. While the onion is cooking, dice up the tomatoes. Drain and rinse the chickpeas.
Once the onion is browned to your liking, add the tomatoes, chickpeas and tomato sauce and bring to a boil.
For herbs, I typically use finely chopped parsley. Red pepper flakes and smoked paprika add a nice touch. If you're into red wine, add a splash or two...And remember a glass for yourself.
Add the herbs (save some for garish), seasonings, wine, salt and pepper to taste.
Simmer for 15 minutes.
If you like eggs, you can poach them in the sauce. For a soft poach, add them only for the last 10 minutes.
For garnish, add the last bit of herbs, crumbled feta cheese (I personally use a vegan Greek inspired one...yes this is a thing) and a handful of pine nuts for crunchy texture.
It pairs well with a sourdough or French bread.
Beautiful, simple and elegant. A dish easy to impress your lover. Grab some cloth napkins and wine glasses and set the table. And the best part? This dish is for anytime. Breakfast, brunch, lunch, lupper, supper and late night....
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