Millet Shakshuka

Shakshuka is a traditional Arabic dish made of eggs cooked in a sauce of tomatoes, chilli peppers and onion, spiced with cumin. 

It's very popular in Morocco, Libya, Tunisia and Israel and it's mainly served for breakfast. However, shakshuka has also become famous as a lunch or supper meal.

In my version it's more filling as it's cooked with millet. Try it and I'm sure you'll love it!

Ingredients:
Serves 2

• 3/4 cup cooked millet
• 1 onion
• 2 tomatoes
• 5 tablespoons tomato passata
• 2 cloves of garlic
• 4 eggs
• 1 tablespoon ghee butter
• a pinch of cumin
• a pinch of chilli flakes
• salt and pepper, to taste
• 1 teaspoon fresh or dried basil

Preparation:

1. Melt the butter in a pan or skillet and add the garlic and finely chopped onion. Fry for about 3-5 minutes.
2. Wash and chop the tomatoes finely. Add to the pan together with the passata. Season with cumin, chilli flakes, salt and pepper.
3. Add the millet and cook for about 7-10 minutes stirring occasionally. Add a little bit of water if shaksuka starts burning.
4. Crack the four eggs into the pan and sprinkle with some basil. Cook until the eggs have set.
5. Serve and enjoy!