Shakshouka - you may be thinking, Kodi, what in the heck is that?! But not to worry, when I first saw this dish on the menu at my faaaavorite breakfast restaurant in LA, I thought the same thing! Shakshouka is a Mediterranean dish that is essentially eggs poached in a spice and veggie filled tomato sauce. It is best served with fresh herbs and crusty bread to use for dipping and it is absolutely FANTASTIC! Like I mentioned earlier, I discovered shakshouka at The Rose Cafe in Venice when I was living in LA, and I completely fell in love with it. Don't let the tomato-sauce-for-breakfast factor throw you off, I promise you'll be pleasantly surprised! It's bursting with flavor, fills you up without being heavy and is always a fun dish to mix up your usual breakfast routine. And besides tasting downright heavenly, all you need to make my recipe is one skillet with a lid - BOOM. You can even make this shakshouka recipe Whole30 compliant if you omit the bread and feta cheese! Enjoy.
Ingredients:
1 green bell pepper, diced
½ yellow onion, diced
3 cloves garlic, minced
2 tbsp olive oil
¼ tsp chili powder
2 tsp paprika
½ tsp nutmeg
⅛ tsp cayenne pepper
1½ tsp ground cumin
½ tsp salt
¼ tsp pepper
½ C vegetable broth
28 oz can of crushed tomatoes
1 C grape tomatoes, halved
4-6 eggs
Fresh parsley
½ - 1 C Crumbled Feta Cheese (omit for Whole30)
French loaf or other crusty bread, sliced and toasted (for serving - Omit for Whole30 or GF)
Additional Supplies:
Large skillet WITH a lid
Directions:
Heat olive oil in a large skillet over med/high heat. Once the oil is hot, add the diced bell pepper and onion. Cook for 3-4 min.
Combine all spices in a bowl - chili powder, paprika, nutmeg, cayenne, cumin, salt and pepper.
Add minced garlic and spice mixture to the skillet. Stir until well combined and cook for 2-3 minutes.
Add vegetable broth and stir. Cook for 1 min.
Add crushed tomatoes and fresh tomatoes. Stir and let simmer for 3-4 minutes.
With a spoon, make small wells in the tomato sauce. Crack 1 egg into each well, trying your best to contain the egg white within the well you created in the sauce. (It is ok if it spills over a little bit, you just don't want the egg going everywhere!)
Once all eggs are cracked into the sauce, reduce heat to medium, cover with the lid and let simmer for 8-10 minutes until the egg whites are cooked but the yolk is still runny.
Sprinkle salt and pepper over each of the eggs. Sprinkle feta cheese and fresh parsley on top to garnish, and serve with toasted bread!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4-6 servings
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