Shakshuka- a meal fit for breakfast to supper
The Middle Eastern brunch dish, Shakshuka, is brilliantly versatile and can work for breakfast, lunch or dinner. 

Shakshuka (Basic Recipe) (Serves 2) 
This is a brilliantly versatile Middle Eastern brunch dish that works just as well for breakfast, lunch, or dinner.

1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, finely chopped
1 teaspoon chili flakes
1 400-g can chopped tomatoes
2 eggs
salt and freshly ground black pepper

For the tomato sauce:
Heat the oil in a large skillet (frying pan), add the onion, and cook over medium heat for 5–10 minutes, until softened and translucent. 
Add the garlic and cook for another 1 minute. 
Add the chili flakes, tomatoes, and plenty of seasoning, then simmer for 10 minutes, or until the sauce is reduced slightly and thickened.
Make two holes in the tomato sauce, then crack an egg into each hole, and cook for another 5–8 minutes, depending on how you like your egg.

Spinach and Ricotta Shakshuka
shakshuka (basic recipe)
100 g spinach
½ cup (120 g) ricotta cheese
chili flakes, for sprinkling
glug of olive oil

Follow the basic recipe for shakshuka, adding the spinach to the tomato sauce after 8 minutes cooking time, allowing the heat of the sauce to wilt the leaves. 
Continue the recipe as opposite, then add the ricotta in generous dollops and finish with an extra sprinkle of chili flakes and a glug of olive oil.

Red Bell Pepper and Avocado Shakshuka 
shakshuka (basic recipe)
1 red bell pepper, thinly sliced
1 teaspoon cumin seeds, bashed
1 avocado, peeled, pitted, and diced, to serve
Follow the basic recipe for shakshuka, adding the red bell pepper and cumin with the onion, then continue with the recipe as opposite. 
To serve, arrange the avocado on top of the sauce.

Spicy Beef and Cilantro Shakshuka
Shakshuka (basic recipe)
200 g ground (minced) beef
1 teaspoon ground cinnamon
1 teaspoon cumin seeds, bashed
handful cilantro (coriander), leaves picked

Follow the basic recipe for shakshuka, adding the beef, cinnamon, and cumin with the onion, then continue the recipe as above. 
Sprinkle with the cilantro (coriander) to finish.

The Independent 

Recipes from The Kitchen Shelf, by Eve O'Sullivan and Rosie Reynolds, is available for purchase from fro R463. Click here to purchase.