Simple Provisions

Food does not need to be fancy to be celebrated

Anytime Eggs

If you have an egg, you have a meal. Eggs are wonderfully flexible and will happily lend themselves to an otherwise boring dish to make it a tasty feed. A scrapped together mess of lentils and leftover veggies becomes a treat with a fried egg on top. And yesterday’s rice gets a second life when fried with onion, sloshed with soy sauce and served with a well-seasoned, chopped omelette stirred through.

My fondness for eggs has grown in direct correlation to my increased access to fresh eggs. Living in a country town means I now have friends with chooks and I am gifted a dozen eggs relatively regularly. The difference in colour and flavour of these eggs to the ones sitting on supermarket shelves is vast. Cracking an egg and seeing a bright buttercup yolk is enough to make me very happy. Turning those eggs into simple but beautiful meals is even better.

Anytime Eggs

This meal is one that can be eaten at any time of the day, though it originated as an Isreali breakfast dish called Shakshuka.┬áThis is not a traditional Shakshuka recipe, but one shared in the broadest of strokes by a friend while we talked over another breakfast. It’s a recipe you can make with pantry ingredients which makes it both cheap and good for those occasions when you find yourself staring into the cupboard wondering “What can I make?”.

It is not that much more bother than cooking eggs by themselves. A simple tomato sauce lightly spiced with cumin gently poaches the eggs until the whites are firm and the yolks are still a bit runny. The pan comes to life with a sprinkling of green onion, white feta and red paprika to complement the yellow of the eggs and the pink of the sauce that’s had the whites tenderly mixed into it. Placing a pan of this colourful combo on a table with a stack of lightly toasted sourdough will be welcomed at breakfast, lunch or dinner. Be sure to have extra bread on hand, as it would take a stronger person than I to resist the temptation to mop up the last of the sauce in the pan.

Anytime Eggs

Anytime Eggs (Shakshuka)

Serves 4, takes about 30 minutes


1 tsp cumin seeds

1 tablespoon olive oil

1/2 brown onion, diced

1 clove garlic, chopped

1 400g (14 oz) can of diced tomatoes

4 eggs

1 spring onion

2 heaped tablespoons crumbled feta

1 teaspoon sweet paprika


Toast cumin seeds in a frying pan (cast iron works best) till fragrant, place in a mortar and pestle and pound. Set aside.

Add oil and onions to pan and fry until golden, about 5 minutes. Add garlic and fry for another minute. Pour in tomatoes, add toasted cumin and a pinch of salt. Stir then simmer for 5 minutes to thicken the sauce slightly.

Make 4 little wells in the sauce with a spoon and crack your eggs into the wells. Gently stir the whites of the eggs into the sauce, being careful not to disturb the yolks. Simmer for 8-10 minutes until the whites are firm and the yolks are to your liking. Cover the pan with a lid if you want to speed things up.

Remove from the heat and scatter chopped spring onions, crumbled feta and paprika over the top. Serve with toast.

18 thoughts on “Anytime Eggs

  1. Great recipe..totally agree that if you have an egg then you have a meal. And your photos are really lovely! The top photo especially is just fantastic.

  2. Perfect supper food. Nice one!

  3. Bernice says:

    This looks wonderful! I am sure my husband would enjoy this meal.

  4. This looks superb! Never had eggs this way. Will have to give this one a try. Thank you so much for sharing.

  5. Leah says:

    yum, great post. I love eggs and i’ve had baked eggs with tomatoes before, but nothing quite the same as your recipe. Thanks for sharing.

  6. Made this for dinner last night (but used smoked paprika, because I love it). So good.

    1. Amelia says:

      Awesome! So glad you liked it Jane.

  7. toni says:

    Encore – yummmmm. Thank you for sharing your wonderful recipes.

  8. JuliaRad says:

    Looks amazing, my kind of eggs!

  9. tightlacedroses says:

    Reblogged this on Spiral Rose and commented:
    I’ve made this multiple times in the past and it’s unbelievably delicious. I usually make mine without any cheese since I have mild lactose intolerance and I use mitmita instead of paprika.

  10. Allison says:

    Trying this tonight!! Looks so easy but still more exciting than our normal weeknight meal :)

    1. Amelia says:

      Hope you enjoy it Allison

  11. Just the recipe I needed. I have nothing but eggs in my fridge! Going to have to do mine without the feta.

    I love your blog; simple but absolutely stunning food.

    1. Amelia says:

      Thanks so much. This is the perfect thing for “I only have eggs”! Enjoy.

  12. I make these so often I’ve renamed them ‘everytime eggs’.

    1. Amelia says:

      I love that Jane!

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