August Breakfast Bests continues! The third recipe in our series is … shakshuka!
My daughter, Jillian, and son-in-law, Brooks, turned me on to shakshuka made in a skillet during one of our visits t
- 4 lbs. Whole fresh tomatoes Boiled, iced, then skinned. Or a 28 oz. can of organic whole tomatoes works as well.
- 2 Tbsp Tomato Paste
- 2 medium Onion Chopped into medium-sized pieces—purple or sweet yellow onions.
- 3 Peppers - your choice Red bell, green, sweet, and jalapeño peppers for some heat.
- 2 Tbsp Olive oil
- 4 cloves Garlic Chopped or already-prepared minced garlic works as well. About 3-4 Tbsp.
- 1 tsp Mild chili powder
- 1 tsp Cumin Optional.
- 1 tsp Paprika
- Pinch of cayenne pepper Or more to taste.
- Sea Salt and pepper To taste.
- 6 Eggs Use "Just Eggs" ... No yolk, but still good!
- 1-2 Tbsp Fresh chopped parsley Optional for garnish.
- 2-3 Chives or green onions Roughly chopped.
- Prepare the tomatoes by boiling in water for 5 minutes until skin cracks.
- Add boiled tomatoes to bowl of ice water for a few minutes to cool, then peel skin off. Set aside.
- Chop onions and peppers.
- Heat a deep, large skillet or sauté pan on medium. Slowly warm olive oil in the pan. Add chopped onion and peppers, then sauté for a few minutes until the onion and peppers begin to soften and are slightly browned. Add garlic and continue to sauté until mixture is fragrant.
- Add skinned tomatoes (slice them or squeeze with your hands to release the flavors) and tomato paste to pan. Stir until blended.
- Add spices. Continue to stir, allowing mixture to simmer over medium heat for 30-45 minutes until sauce starts to reduce to marry all the flavors.
- Make six "nests" in the tomato mixture to hold each cracked egg. Crack each egg, one at a time, directly into the scooped nests made in the tomato mixture. Make sure to space them evenly over the sauce. Place five eggs around the outer edge and one in the center. The eggs will poach in the tomato sauce nests.
- Cover the pan. Allow mixture to simmer for 10-12 minutes or until the eggs are cooked and the sauce has slightly reduced. Keep an eye on the skillet to make sure that the sauce doesn't reduce too much which can lead to burning. Add water if necessary if you find the sauce has reduced too much.
- Garnish with chopped parsley, chopped green onion, or other suggested garnishes if desired.
- Here is what the dish looks like using "Just Eggs"!
ogether. There are several variations of this Middle Eastern (Israeli and North African) dish. Shakshuka is an onomatopoeic Hebrew and North African word that means “mixture.” This is an easy-to-make dish that will tingle your taste buds, and you’ll for sure keep it on your regular menu for any meal!
This dish is most often made on the stovetop in an iron skillet. It is a vegetarian dish, but if you are not an egg fan, I have some modifications for you to consider under Melissa’s Modifications below.
To Healthy Eating!