The Greek take on Shakshouka Eggs

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A summer brunch might just be one of the most amazing ways to spend a hot, lazy Sunday. Even if you’ve had a late night on Saturday, it’s always good to gather with family, friends or flatmates and share food and coffee, slowly waking up together.

One of our favourite recipes for eggs is the one where the sweet tomatoes blend with eggs, creating a symphony of pure harmony. In Greece, this combination of flavours is often called Kagianas and resembles scrambled eggs mixed with tomatoes.

I first came across this dish in a cookery book for kids. A book with recipes from all over the world. I must have been in elementary school, I’m not sure, but this is one of the first cooking memories I have: Patiently waiting for the tomatoes to cook, then adding the eggs, sprinkling feta cheese on top (feta cheese was my addition). Then tasting for the first time the sweetness of tomatoes blending with the comfort of familiar eggs and the salty cheese. My childhood world of food would never be the same. I was mind blown.

This dish, with its many variations has followed me throughout the years. In my home now in London, the cousin of the Greek kagianas (or strapatsada), the well-known middle-eastern shakshouka eggs are most popular. So I encountered it again during our cooking workshop, when our guest chef Despoina prepared it for all of us who participated. The recipe below is inspired by that cooking class and the flavour combinations that Despoina put together.

So next Sunday, gather your family and friends and make with them these delicious eggs. Who knows, maybe you will create new memories.

For 2 people you will need:

3 tbsp of olive oil
1 medium onion, thinly sliced
2 large ripe tomatoes cut in cubes
½ tsp sweet smoked paprika
1tsp oregano
salt
pepper
4 eggs
6 sun dried tomatoes, very finely chopped

 
Over medium heat gently fry the onion until translucent. Add the tomatoes. Season with salt and pepper and add the paprika and half of the sun-dried tomatoes. Cook for 5-10min, until the sauce thickens a bit.

Add the oregano. Taste and adjust for seasoning. Create four holes with the back of your spoon and crack the eggs. Around the eggs, sprinkle the rest of the sun dried tomatoes. Place the lid on the pan for a few minutes. Once the eggs are cooked serve with crusty bread and iced black coffee.

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