Shakshouka
When it comes to breakfast and brunch, there are so many great recipes out there beyond fried eggs and bacon. There’s a dish that originated in Tunisia, although it has been prepared for centuries in Middle Eastern and Mediterranean regions, that is absolutely incredible and amazingly flavorful… Shakshuka or Shakshouka, take your pick.
For the life of me, I can’t remember where I tried my first one. Was it in New York, Las Vegas, Chicago, or Toronto…? I don’t know! It doesn’t really matter because the bottom line is this dish is simply perfect. I couldn’t believe how tasty it was. If you’ve never had this wonderful meal before, you’re probably wondering what I’m talking about. Here’s a quick overview…
The sauce is made with fresh tomatoes and other ingredients like onions and peppers plus fresh herbs and spices including cilantro and paprika. Many times, I take a short cut for this recipe by adding my Marinara Sauce as I always make a big batch. Eggs are placed in that beautiful sauce and poached to perfection. This dish is served with fresh Crusty Bread or Challah… yum!
Shakshouka is served during breakfast or brunch although it can be enjoyed anytime. I like to make this recipe for my guests during the weekend. The aroma of this lovely sauce gently simmering, gives this dish its special signature.
During the fall season when fresh tomatoes are plentiful, Shakshouka is the perfect rustic dish to make. It’s so delicious and also very easy to make! As Canadian & American Thanksgivings are approaching, this is the perfect breakfast/brunch meal to serve. It will definitely impress your guests!
Bon Appétit!
P.S. Now that I think about it, I could’ve had shakshouka in Montréal… Hmmmm!
Here are more great breakfast recipes for you to try…
– Marbled Chocolate Pecan Banana Bread
– Lemon Raspberry Muffins
– White Omelet
– Ooey-Gooey Cinnamon Buns
– Cheddar Biscuits
– Strawberry Butter
– Quiche Lorraine
– Healthy Homemade Granola
and for even more breakfast and brunch recipes, click on this link… Recipe Category • Breakfast & Brunch
Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube
Shakshouka
Hover to scale
Ingredients
- 3-4 tbsp. olive oil Footnote
- 1 1/2 cups white onion, diced
- 3/4 to 1 tsp. ground Himalayan sea salt, or to taste, divided
- 1/2 cup bell peppers, diced
- 4 large cloves garlic, pressed
- 1 tbsp. tomato paste tips & tricks
- 5 large ripe tomatoes, washed and cubed tips & tricks
- freshly ground black pepper, to taste (I always use peppercorns)
- 1 1/2 tsp. harissa
- 1 tsp. smoked paprika, or more to taste
- 6 to 8 large free-run eggs
- 1 tbsp. fresh cilantro, roughly chopped tips & tricks
Directions
- In a cast iron pan over medium heat, add olive oil. When it gets hot, add onions and season with a pinch of salt. Sauté for about 7 minutes or until translucent and soft, stirring often.
- A couple of minutes later, add bell peppers and continue sautéing for the remaining 5 minutes.
- Add garlic and sauté for 1 minute.
- Add tomato paste and stir until the ingredients are well coated.
- Add tomatoes and sprinkle with ground sea salt. Stir the ingredients very well before seasoning with freshly ground black pepper.
- Cover and simmer for 5 minutes before seasoning with harissa and smoked paprika. Cover and cook for another 5 minutes.
- Remove the lid, stir and let it simmer down, uncover, for 5 minutes.
- When time is up, taste and adjust if necessary.
- With a spoon, make a small well and crack an egg into it so it holds together. Repeat with each egg by making a small well and cracking an egg in it. Cover and poach the eggs for 5 minutes.
- Remove from the heat and sprinkle with fresh chopped cilantro. Serve with crusty bread.
Notes
Don't forget to rate and comment on this recipe!
