Shakshuka

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Shakshuka

One of my all time favorite breakfast dishes is Shakshuka. It is originally a North African dish (Egypt, Tunisia and Morocco). I first had it in Israel where it became very popular after the a huge migration of Tunisian Jews in the 1950’s. This dish is packed full of flavor and is kinda my end of the week breakfast dish. As in There are three or four  ingredients that are required and the rest can be what ever you have leftover in your fridge. It is also a one pan dish! I like to invite some friends over make a big pan of this and serve with Honey Lemonade and Mimosas.

 

1-2 tablespoons of extra virgin olive oil (robust)

1 Large Onion

1 can of diced tomatoes or 3 fresh tomatoes

3 cloves garlic

1 red and green bell pepper

1 teaspoon cumin

1 teaspoon Spanish smoked paprika

1 pinch of cayenne pepper

salt and pepper

5-6 eggs

From there you can really add anything, for this recipe I added:

.25 Lb’s ground turkey meat

1 yellow squash

Try adding, asparagus, beans, or any seasonal veggie.

For garnishing and the table you will need

4oz yogurt

cilantro or parsley chopped

goat cheese or feta cheese for the top

1 package of fresh baked pitta bread

 

In a 12” skillet, add the chopped onion and minced garlic. Drizzle with olive oil and cook this for about 3-4 minutes until the onions are clear. Chop the bell peppers and add them and drizzle more olive oil if needed. Form here I added the squash and pre cooked ground turkey meat. At this point you will want to add any other veggies you would like to. Next add the tomato and then add the spices and stir until mixture comes to a boil. Turn off the heat with a spoon make a small indent making sure not to go all the way to the bottom. Crack each egg in an indent and place in an oven at 400 degrees. Bake until the whites of the egg are set, about 6-8 minutes.

 

Meanwhile I take pitta break and drizzle with a little olive oil and place it on a cookie sheet and heat for about 5 minutes.

Remove from the oven and sprinkle the cheese on and a pinch of salt and pepper. sprinkle with cilantro or parsley and add a dollop of yogurt to the center.

I like to serve this dish with pickled onions and carrots and the toasted pitta bread.

 

Don’t forget to pour yourself a mimosa while cooking!

 

Eat, Enjoy, Indulge!

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