Breakfast Shakshuka!

Breakfast Shakshuka!

August Breakfast Bests continues! The third recipe in our series is … shakshuka!

My daughter, Jillian, and son-in-law, Brooks, turned me on to shakshuka made in a skillet during one of our visits together. There are several variations of this Middle Eastern (Israeli and North African) dish. Shakshuka is an onomatopoeic Hebrew and North African word that means “mixture.” This is an easy-to-make dish that will tingle your taste buds, and you’ll for sure keep it on your regular menu for any meal!

This dish is most often made on the stovetop in an iron skillet. It is a vegetarian dish, but if you are not an egg fan, I have some modifications for you to consider under Melissa’s Modifications below.

To Healthy Eating!

Melissa

Print Recipe
Breakfast Shakshuka!
A delicious Middle Eastern dish made of eggs and tomatoes with onions and peppers. The mixture of spices give this recipe extra fragrance, taste and a bit of heat!
Prep Time 15 Minutes
Cook Time 30 Minutes
Servings
Servings
Ingredients
Prep Time 15 Minutes
Cook Time 30 Minutes
Servings
Servings
Ingredients
Instructions
  1. Prepare the tomatoes by boiling in water for 5 minutes until skin cracks.
  2. Add boiled tomatoes to bowl of ice water for a few minutes to cool, then peel skin off. Set aside.
  3. Chop onions and peppers.
  4. Heat a deep, large skillet or sauté pan on medium. Slowly warm olive oil in the pan. Add chopped onion and peppers, then sauté for a few minutes until the onion and peppers begin to soften and are slightly browned. Add garlic and continue to sauté until mixture is fragrant.
  5. Add skinned tomatoes (slice them or squeeze with your hands to release the flavors) and tomato paste to pan. Stir until blended.
  6. Add spices. Continue to stir, allowing mixture to simmer over medium heat for 30-45 minutes until sauce starts to reduce to marry all the flavors.
  7. Make six "nests" in the tomato mixture to hold each cracked egg. Crack each egg, one at a time, directly into the scooped nests made in the tomato mixture. Make sure to space them evenly over the sauce. Place five eggs around the outer edge and one in the center. The eggs will poach in the tomato sauce nests.
  8. Cover the pan. Allow mixture to simmer for 10-12 minutes or until the eggs are cooked and the sauce has slightly reduced. Keep an eye on the skillet to make sure that the sauce doesn't reduce too much which can lead to burning. Add water if necessary if you find the sauce has reduced too much.
  9. Garnish with chopped parsley, chopped green onion, or other suggested garnishes if desired.
  10. Here is what the dish looks like using "Just Eggs"!
Recipe Notes

Melissa Modifications:  Shakshuka can be eaten for breakfast, lunch, or dinner. It is a very healthy dish served with warm crusty bread or pita that can be dipped into the sauce. (If you are gluten-intolerant, skip the bread or use a gluten-free variety.) I have tried several Shakshuka dishes, and all are delicious, just variations on a theme. Spanish shakshuka uses roasted cut potatoes. Others garnish with feta cheese and/or oil-cured olives and chorizo. (a Spanish sausage—Vegan versions are available if you would like to keep the dish dairy- and meat-free.) Also, eggs can be replaced with "Just Eggs" and oil may be replaced with vegetable broth to make the dish 100% Vegan.

Nutritional Values: 1 Serving - 129 Calories; 7g Fat; 8g Carbs; 3g Fiber; 343 mg Sodium; 494mg Potassium; 163 mg Cholesterol; 7g Protein. Shakshuka is also filled with vitamins A and C, calcium and iron.

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