This was inspired by a great brunch cafe Stu and I went to a lot when travelling around Vancouver. For brunch, we topped ours with eggs, but it would be great with any meat or fish pairing for dinner! I made this up myself, so measurements are roughly estimated. Feel free to play around with it!
- 1 can (28 oz) diced tomatoes
- 1 large tbsp tomato paste
- 1 chicken stock cube with 1 cup water (or just 1 cup chicken or vegetable stock)
- 1/2 fresh lemon, juiced (can substitute lime)
- 1/2 medium yellow onion, diced
- 2 tsp extra virgin olive oil
- 1/4 tsp ground cardamon
- 1/4 heaping tsp garlic powder
- 1/4 heaping tsp chili powder
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/2 tsp cayenne pepper (adjust this as you wish for spice)
- 1/2 heaping tsp turmeric
- 3/4 tsp ground coriander
- 1 tsp cumin
- 1 tsp paprika
- Fresh parsley, roughly chopped for serving
- Bread of choice, grilled/broiled for dipping
- Optional: 1/2 cup rice, lentils, or chickpeas along with black olives for serving. Can also serve with any eggs, meat, or fish as desired!
- Heat olive oil in a medium sauce pan over medium high heat. Add the onions and saute until tender and fragrant.
- Add the can of diced tomatoes along with chicken stock cube and water, stirring to combine. Bring to a simmer and reduce heat if necessary.
- Add the cardamon, garlic powder, chili powder, ginger, cinnamon, cayenne, turmeric, coriander, cumin, and paprika. Stir to combine and cook for a minute or two to allow flavours to meld together. Taste to adjust any spices as necessary.
- Add tomato paste and mix well. Allow the sauce to reduce until thickened slightly. Shouldn’t be overly runny. Mix in the lemon juice a few minutes before serving.
- Top with fresh parsley and grill/broil some nice bread of choice for dipping!
- For serving options: mix in cooked lentils and/or chickpeas to add protein and iron while keeping it vegetarian. This goes amazingly well with poached eggs and sausage for a brunch dish. Or serve over rice, with any meat or fish option you choose. Black olives are also a great addition.
Thanks to Medina Cafe for the inspiration! (see Tagine dish)