Low Footprint Breakfast Joy

Shakshouka is a wonderful dish with so many regional and cultural variations. This recipe is adapted from a zero-waste shakshouka designed for the menu at Raweley Resort & Spa in Ontario, 2023. This dish is a wonderfully comforting start to the day. Packed with flavour and protein it will keep your belly and soul satisfied until late in the afternoon. Easy to make at home and will put a smile on your tired morning-face!

With only 0.97KG CO2 equivalent it has the same carbon footprint as a car travelling 5km.

For contrast, the carbon footprint of a bacon, egg and cheese sandwich is the equivalent to travelling 18km in a car.

Makes 4 portions (the sauce can be easily frozen in portions)

Ingredients

For the Sauce

¼ cup / 60g harissa paste

4 cups / 1kg tomato passata

2 cups / 110g red onion, finely diced

2 tablespoons oil (canola, olive, sunflower)

Salt to taste

1 cup canned chickpeas

8 eggs, preferably free run or pasture-raised

80g ricotta (or similar soft cheese)

1 bunch chives, finely chopped

4 slices focaccia or bread of choice

Method

For the Sauce

1. In a saucepan, sweat the red onion in the oil over a medium heat until translucent and sweet.

2. Add in the harissa paste and continue to sauté until fragrant.

3. Add in the tomato passata and bring to a simmer.

4. Continue to simmer for around 20 minutes. Add salt to taste.

5. Remove from heat and allow to cool. This can be stored and frozen if needed at a later date.

To Complete the Dish

1. In a large frying pan or skillet, add the chickpeas and sauce. Bring to a simmer.

2. Crack the eggs directly into the sauce and cover with a lid to aid the cooking process.

3. After around 10 minutes the eggs should be cooked but still have soft yolks.

4. Remove the pan from the heat and sprinkle over the ricotta and chives.

5. Sprinkle a little salt over the eggs and serve in the pan to share with the focaccia or preferred ‘edible scoop’.