to blog or not to blog? that is the question which has been buzzing around in my head for months. since moving to frankfurt just over two years ago, my blogging has been intermittent at best and stalled at worst. 2016 has been spectacularly bad but i so want to keep blogging so here i am.
given i’m starting again, let’s start with a breakfast option - shakshuka. to be fair though, this tomato and egg dish is equally delicious for lunch or supper.
this is a dish that can be adapted endlessly and which can be found in many cuisines - mexican huevos rancheros, greek avga me domates, italian uova al pomodoro, middle eastern jazmaz, or turkish menemen. at its simplest, it is eggs in a lightly spiced tomato sauce (this moro recipe is a good version) but after you have made it a few times you’ll quickly get a sense of how to adapt it to the ingredients you have to hand.
i was intrigued by this recipe from london restaurant the palomar (which i loved when i visited it earlier this year) in which red peppers have a starring role. 6 red peppers –3 bell peppers and 3 romano peppers – for a dish that served four.
i was a little nervous as i’m not a big fan of sauces made just from red peppers but here the flavours added by the tomatoes and spices balance things fantastically well. i made the sauce the evening before which meant this was a relatively quick breakfast option on a lazy sunday.