What’s for Breakfast?

For us, brekkie might start with poached eggs on toast, smashed avo, or cereal and fruit with our morning coffee. Weekends mean an omelette, or breakfast with the family at the markets.

Each family has its own breakfast tradition, just as people around the world wake and greet the world in their own way.

In Israel, Shakshuka is synonymous with breakfast. Although the dish originated in North Africa, shakshuka is served in every Israeli home.

Baroush Shames, now Head Chef at Wildernis in Palm Beach, has been a chef for 27 years. Trained at Le Cordon Bleu in Sydney, Baroush has worked all over the world including Israel, the Mediterranean and China.

Baroush says that cooking is in his blood, relating memories of weekend meals when his family would gather to eat shakshuka for breakfast accompanied by pickles, eggs, pita bread and smoked fish, everyone sharing the meal made in the big pan.

Here’s his Shakshuka recipe that will feature on Wildernis’ new winter menu, with breakfast is served from 6am daily. A split venue with an upstairs bar and event area looking out to the ocean, it’s the place to enjoy a great meal or tapas and drinks in a chilled relaxed vibe.

SHAKSHUKA

Ingredients

4 chorizo

2 tbsp oil

2 onions

1 tbsp garlic

4 red peppers

1 tbsp cumin

1 tbsp paprika

4 red chilli

3 small cans crushed tomatoes

1 tsp tomato paste

5 eggs

Method

  1. Heat the oil in a large frying pan. Fry the chorizo until it gets some colour.
  2. Add the onions and chilli and sauté over medium heat until translucent, about 5 minutes.
  3. Add the spices, garlic and red peppers. Cook until softened, 5 – 10 minutes.
  4. Stir in the crushed tomatoes and tomato paste and let the mixture simmer for 10 minutes.
  5. Crack the eggs into the tomato mixture. Cover and simmer for about another 10 minutes or until the whites of the eggs are no longer translucent.

Note: Recipe serves 5 – 6 people. We halved the recipe and cooked it in a 30cm pan.

Wildernis, 1166 Gold Coast Highway, Palm Beach Ph: 07 5534 5428

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NOTE: This article was published in The Sun on 24 April 2018.

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