Shakshuka is a middle eastern dish often served for breakfast in Israel and surrounding Arab countries. It originated in North Africa in Tunisia. Basically, the word Shakshuka means, all mixed up. It is a hearty healthy meal to start your day. You start with a tomato, pepper and onion base and then fry eggs in the same pan. Before serving you top it with goat cheese and fresh herbs. Traditionally it is served in the pan that it is cooked in and makes a great presentation.
How to make the sauce
- Heat 2 T oil in a large skillet at medium heat. Add 1 cup diced onion, 1 cup sweet peppers chopped, and 2 cloves garlic minced or pressed, ¼ teaspoon salt. Sauté until fragrant.
- Add the tomatoes and cook at medium high heat to blend in with the vegetables.
- Use 1 14.5 Oz can diced tomatoes or 6 fresh medium tomatoes (peeled) Tip for peeling fresh, add to boiling water for 1 minute, remove, run under cold water, cut out stem top and peel.
- Lower heat and add 3 T tomato paste and spices (1 t cumin, 1/2 t smoked paprika, 1/4 t black pepper, 1/8 t red pepper flakes). Simmer 5 minutes.
Raise heat again and make wells in the sauce for the eggs. Add eggs one at a time to the wells. Cook eggs with the pan partially covered for 2-3 minutes until egg whites are almost set or to desired doneness and remove from heat.
Top with ¼ cup goat cheese and 1 Tablespoon fresh cilantro or parsley. I like to keep small pots of fresh herbs around so I can use them whenever I need them. In the warm months they grow outside on the deck, but during cold spells and the winter I can move them inside by a window and they will still produce leaves for many months. Herbs like being pruned. Plucking the leaves now and then stimulates growth and the longevity of your plants.
Shakshuka
Equipment
- Large skillet
Ingredients
- 2 tbsp olive oil
- 1 cup diced onion
- 3/4 cup chopped sweet peppers
- 2 cloves garlic, minced or pressed
- 1/4 tsp salt
- 1 14.5 ounce can diced tomatoes or 6 fresh medium tomatoes, diced and peeled
- 3 tbsp tomato paste
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
- 1/8 tsp red pepper flakes
- 4 large eggs
- 1/4 cup goat cheese
- 1 tbsp fresh cilantro or parsley
Instructions
- Heat oil in a large, raised sides skillet at medium heat. Add onions, pepper and garlic and salt. Sauté until fragrant.
- Add the tomatoes and cook at medium high heat to blend the vegetables.
- Lower heat and add tomato paste and spices, simmer for 5 minutes.
- Raise heat again and make wells in the sauce for the eggs. Add eggs one at a time to the wells.
- Cook eggs with the pan partially covered for 2-3 minutes until eggs are almost to desired doneness and remove from heat.
- Top each serving with the cheese and fresh herbs.
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