Shakshuka Brakfeast Dish

Photo by tony I.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 5

    eggs

  • 2

    large tomatoes, roughly chopped

  • 1

    shallot, minced

  • 5

    cloves garlic, thinly sliced

  • 1/2

    red pepper, chopped

  • 1/2

    yellow onion, chopped

  • 1

    tbsp tomato pasteDSC_0006

  • 1

    28oz can crushed tomatoes

  • 1

    tbsp za’atar

  • 1

    tbsp each Paprika, Tumeric

  • Pinch of cayenne pepper to taste

  • 1/4

    tsp coconut sugar

  • 1/2

    tsp cumin

  • 3

    tbsp olive oil

  • Salt & pepper to taste

Directions

In a large pan, sauté garlic and shallot in olive oil for 2 minutes. Add tomato paste, cayenne pepper, ½ tbsp za’atar, and the other spices. Stir together into a paste, and sauté for another few minutes, until the shallots have softened and the spices have darkened. Add the peppers and cook for 3 minutes, then add the chopped yellow onion. Add the chopped tomatoes, and sauté until the mixture begins to brown and stick to the bottom of the pan.DSC_0022 Add the can of crushed tomatoes and use a wooden spoon to loosen the caramelized bits from the bottom of the pan. Season with salt and pepper. Add a pinch of coconut sugar. Stir occasionally for 30 minutes, and adjusting the heat to maintain a simmer. Using a spoon to create a small crater in the sauce, crack an egg into the hole. Repeat for the other 4 eggs, equally spaced in the pan. Turn the heat to low and cover the pan. Cook for about 7 minutes, or until the egg white is cooked but the yolk is still runny.DSC_0026 Remove from the heat and season each egg with a little bit of salt and pepper. Garnish with shredded spinach & a little bit of light parmesan cheese.

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