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Susan Jung

My breakfast repertoire is quite limited, probably because it's a meal I rarely eat.
People who like breakfast (as opposed to the more luxurious brunch) tend to be divided into two camps: those who favour savoury dishes and those who prefer sweet.
Shakshuka (pictured)
When I told my friend Celine that I was making shakshuka for this photoshoot, she said, 'I hope you're using the [Yotam] Ottolenghi recipe.' I had been thinking of using that recipe, from the Israeli-born chef's book Plenty, so asked Celine if it was good. She replied, 'It's fantastic, you don't need to change a thing.'
I ended up changing it a tiny bit - I added fresh chilli, pimente d'Espelette and feta, and adapted the cooking method slightly, but I agree with her that it's a delicious recipe from an excellent book.
Ingredients:
1/4 tsp whole cumin seeds 
About 150ml olive oil, divided 
2 large onions, sliced about 3mm thick 
2 red bell peppers 
2 yellow bell peppers 
1-2 hot green chillies, or more to taste 
5-10 grams brown sugar 
2 bay leaves 
6 small thyme sprigs 
2 tbsp chopped parsley 
2 tbsp chopped coriander, plus whole leaves for the garnish 
1/2 tsp saffron threads 
1/2 tsp pimente d'Espelette, or to taste 
750 grams red cherry tomatoes, halved 
Fine sea salt and freshly ground black pepper 
4-6 large free-range eggs 
100-150 grams feta cheese
Cut off the stem and bottom ends of the red and yellow peppers. Remove and discard the core and seeds, then cut the peppers into 5mm-wide strips. Cut the chillies into rounds about 5mm thick (if you want the dish to be less hot, remove the seeds).
Heat a dry (unoiled) skillet (preferably cast iron) over a medium flame, add the cumin seeds and stir constantly until fragrant and toasted. Add about 100ml of the olive oil to the pan, stir in the onion and cook over a medium flame until the onion slices are wilted.
Add the red and yellow pepper, chilli, sugar, bay leaves, thyme sprigs, chopped parsley and coriander, and the saffron and pimente d'Espelette, then season to taste with salt. Add more oil to the skillet so the ingredients are well coated, then continue to cook for about five minutes, stirring often.
Stir in the tomatoes then bring to a boil, lower the heat and simmer, stirring occasionally, until the tomatoes are very soft. If too much liquid evaporates, stir in some water. The consistency should be slightly soupy.

The dish can be made in advance to this point and refrigerated; when needed, reheat the mixture until simmering. Ladle the hot shakshuka into four to six shallow, individual-sized serving dishes that can be used on the stovetop.
Crack an egg into each portion and crumble the cheese on top. Put the lids on the dishes (or if they don't have lids, cover them tightly with aluminium foil), then simmer them on the stovetop for several minutes or until the eggs are cooked. Garnish with fresh coriander, sprinkle with pepper and serve with warm crusty bread.
Styling Nellie Ming Lee


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Food and Drinks

Breakfast with a difference: shakshuka, adapted from a Yotam Ottolenghi recipe

Shakshuka (Turkish vegetables with poached egg). Photo: Jonathan Wong

Lifestyle

Food & Drink

If you like a savoury breakfast, this combo of eggs, cheese, onions, peppers, herbs and spices should please you.


Susan Jung's recipes

Breakfast with a difference: shakshuka, adapted from a Yotam Ottolenghi recipe

.css-1c6uqr6{color:inherit;font-weight:inherit;font-size:inherit;font-family:inherit;line-height:inherit;overflow-wrap:break-word;}If you like a savoury breakfast, this combo of eggs, cheese, onions, peppers, herbs and spices should please you.

If you like a savoury breakfast, this combo of eggs, cheese, onions, peppers, herbs and spices should please you.