Arabic cuisine is a treasure trove of aromatic spices, vibrant colors, and delectable flavors. It’s a cuisine that celebrates the simple pleasures of life, and breakfast is no exception. While traditional Arabic breakfasts often feature hearty, savory dishes like ful medames (fava bean stew) and shakshuka (eggs poached in a spicy tomato sauce), I’ve taken inspiration from these classic dishes to create a modern fusion breakfast that’s both comforting and exciting.
Ingredients:
1 tablespoon olive oil
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Preparation:
Total Time: 40 minutes
1. Prep the Sauce: Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, and cook until softened, about 5 minutes. Stir in the cumin, coriander, and cayenne pepper, and cook for 30 seconds more.
2. Combine Ingredients: Pour in the crushed tomatoes and vegetable broth. Bring to a simmer, then reduce heat to low and simmer for 15 minutes, or until the sauce has thickened.
3. Add the Extras: Stir in the chickpeas and parsley. Season with salt and pepper to taste.
4. Create the Eggs: Carefully crack the eggs into the sauce. Cover the skillet and cook until the eggs are set, about 5 minutes.
5. Finish and Serve: Sprinkle with feta cheese, za’atar, and sumac. Serve immediately with warm pita bread.
A Fusion of Cultures
This dish is a harmonious blend of Mediterranean and Middle Eastern flavors. The rich tomato sauce is reminiscent of shakshuka, a popular North African dish, while the addition of chickpeas and za’atar adds a Middle Eastern twist. The feta cheese, a Greek staple, provides a creamy, tangy contrast to the spicy sauce.
By combining these diverse culinary influences, I’ve created a breakfast dish that is both familiar and exciting. It’s a meal that nourishes the body and soul, and a testament to the power of food to bring people together.
