Breakfast food that works as an any time of day meal is my jam.

It’s true, shakshuka is traditionally a breakfast dish but who ever said you can’t serve it for dinner?

Ok so first things first, how pretty is shakshuka? The colors are so vibrant, this dish really livens up any breakfast table.

It originates in North Africa and the Middle East and is a perfect recipe to try with Hanukkah just around the corner.

Shakshuka is such a simple yet comforting meal, particularly in the wintertime. The tomato sauce is hearty and jam-packed with flavor. The dish all on it’s own is definitely a complete meal but my favorite way to eat shakshuka is with toasted bread. Lay a heaping spoonful of the sauce, then a cracked egg (or two, this is a judgment free zone) and sprinkle with fresh parsley, basil and goat cheese.

 

 

To all of my Jewish friends and my Gramma, Hanukkah Sameach!


Shakshuka

Total Time: 30 minutes

Yield: 6 eggs/6 toasts

Shakshuka

Ingredients

  • 2 tbsp. olive oil
  • 1 large white onion, minced
  • 1 red bell pepper, minced
  • 6 vine tomatoes, chopped
  • 3 cloves garlic, minced
  • 6 eggs
  • 1 can tomato paste (156 ml)
  • 1 tsp. cumin
  • 1 tsp. paprika
  • 1 tsp. cayenne pepper or chili flakes (optional)
  • salt and pepper to taste
  • 2 tbsp. goat cheese
  • 1 tbsp. fresh basil, chopped
  • 1 tbsp. fresh parsley, chopped (optional)

Instructions

  1. Set oven at 350°F.
  2. Add 1 tbsp. of olive oil to a large pan. Sauté onions on medium-low heat until browned. Remove from pan and set aside.
  3. Add remaining olive oil to the pan and sauté the red peppers until slightly charred. Add onions back to the pan and add garlic. Mix and cook on low for about 2 minutes.
  4. Add all spices and cook until just fragrant (about 1 minute). Add tomatoes and paste, scrape the bottom of the pan and mix until fully incorporated. Let this simmer on low heat for 10 minutes.
  5. Add salt and pepper to taste. Crack eggs on top of the tomato sauce.
  6. Put the entire dish into the oven and cook for about 10 minutes or until eggs are just cooked.
  7. Sprinkle basil, parsley and goat cheese just before serving.
  8. Serve shakshuka on a plate alone or serve on top of toasted bread with a side of sliced lemons.
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