I’ve made Shakshuka before and what a glorious day it was – we had it for ‘brunch’ that day and there wasn’t a shred of anything left.
On this Sunday morning past, with leftover yam, vegetable and tomato sauce, I repeated the feat to even greater appreciation.
So much so that a second batch was made for lunch. The eggs retain their bright colour and look liquid but aren’t – they are soft and perfect. One daughter lauds them for being halfway between and better than sunny side and boiled egg yolks.
The yam is delightful – soft and tasty, full of absorbed juices and spice which transform it into melt-in-your-mouth cream.
The key here? Warm pita bread to scoop and wrap and mop up juices.
The children decided to make wraps and that, my friends was a fabulous idea.
And when we were done eating up the soft-set eggs and juicy vegetables, peppered with stretchy, melted mozarella all livened with some Beer chili sauce, we wiped the pan clean with the last of the pita, torn and ready.
So deliciousssssssssss. So yum. So, definitely-doing-this-again-soon as it is now in my permanent meal rotation.