Shakshuka Brakfeast Dish

By Tincard

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

Preparation

Step 1

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.