Shakshuka
Yessss UGH I love shakshuka! If you’re familiar with this Middle Eastern dish, you’ll know that it’s hearty and savory and the perfect breakfast food in the colder months! I played my hand in making shakshuka for the first time at home, and it was surprisingly easy! You just need a few eggs, a vine of tomatoes, tomato paste, and a whole bunch of spices. If you’re fancy, you can cook and do a quick bake in a cast-iron pan, but a non-stick pan is perfectly fine as well.
Ingredients:
3 or 4 large eggs
1 yellow onion, diced
1 red bell pepper, diced
2 or 3 cloves of garlic
4 medium tomatoes, diced (or 1 can of crushed tomatoes)
2 tbsp. extra virgin olive oil
2 tbsp. tomato paste
2 tbsp. chopped fresh cilantro or parsley
salt, to taste
pepper, to taste
oregano, to taste
red pepper flakes, to taste
Instructions:
Over medium heat, warm the olive oil in a non-stick skillet or cast iron pan. Once warm, add onion, garlic, and bell pepper. Stir until onions become translucent.
Add in tomatoes, a dash of salt, and a dash of pepper. Cook until tomatoes are soft to the touch. Add tomato paste and mix evenly. You may need to add 1-2 tsp. olive oil to break up the paste.
Make indentations in the tomato mixture and gently crack the eggs evenly throughout the pan. Sprinkle cilantro, oregano, red pepper flakes, or any other spice of choice generously on top of the pan.
Cover with a lid and let steam for 3-4 minutes, or until the yolks are set and the whites are cooked thoroughly. Remove from heat, and enjoy!
*Best enjoyed while hot, and with a slice of toast or challah bread!