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( Breakfast Sauce )
Chakchouka De Matin
( Breakfast Sauce )
This vivid sauce can be used as a flavoring, especially with breakfast eggs. The sauce is prepared for an entire week, but this amount could be used up sooner depending upon the number of diners. It should be refrigerated.
Ingredients
1 can (12 oz) tomato paste
4 cloves garlic, sliced
⅔ cup water
2 cups harissa (see basic recipes)
1 tablespoon coriander, ground
1 tablespoon caraway, ground
1 teaspoon salt, or to taste
1 tablespoon paprika
⅓ cup oil
Details
Serves: 2
Method
Put tomato paste, garlic and water in a skillet and simmer, covered, over low heat for ½ hr. Add ½ cup more water if liquid evaporates too quickly.
Add harissa, coriander, caraway, salt, paprika and oil. Simmer, covered, over very low heat for ½ hr more. Cool and refrigerate until ready to use.
Makes 2 cups. To use sauce with breakfast eggs: Measure out ½ cup sauce and add to ¼ cup water; simmer over low heat for 3 mins. Break 6 eggs carefully into the sauce, cover the skillet for 2 mins, then uncovered and fry until the eggs are as firm as wanted. Serve warm with plenty of bread to sop up the sauce.
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