Shakshouka Skillet Eggs - The Perfect Brinner

Shakshouka Skillet Eggs - The Perfect Brinner
All my Alexandrian feels in these Shakahouka eggs makin’ the day a little easier to thrive, a little piece of my culture on a plate. ☀️
Shakshouka (so fun to say) is a Mediterranean dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion and garlic, and commonly spiced with cumin, red chili flake, allspice and for me, some fresh herbs like parsley and a few slices of red onion do the trick. 👌🏾
The smell of the spices and garlic simmering in tomato and peppers take me to my grandfather’s kitchen in Egypt where I lived with him for a year and a half. COVID has made me so nostalgiac for those times and the smells and taste amplify my walk through my memories. The smells of all these flavors wafting through the house can cure any ailment with just the right amount of spicy heat – and you can always up the ante if you like!
I’m a big fan of BRINNER – breakfast for dinner – and with the spicy tomato sauce, this does the trick. But of course, it’s perfect for every other meal.
Just crack the eggs (I 💜 @vitalfarms eggs) right into the mixture, cover, and let them cook for about 3-4 minutes or however ‘done’ you like them.
PRO SHORTCUT: Trader Joe’s Shakshuka starter with the stewed tomatoes and peppers and spices all ready for you.
This takes literally 15 minutes so it’s a great weekday staple but ‘fancy’ enough for guests at brunch. Give it a try and let me know what you think! xxM

Shakshouka Skillet Eggs

2 Tablespoons extra virgin olive oil
1/2 red onion, finely chopped plus a few rings for the top
3-4 garlic cloves, minced
1 teaspoon chili flake or harissa
1 medium red pepper, chopped
1 1/2 cups chopped tomatoes
1 tsp ground cumin
1 tsp paprika
1/2 teaspoon ground allspice
6 eggs, at room temperature
2 tablespoons chopped flat Italian parsley
Himalayan pink salt and freshly ground black pepper to taste
2) In a skillet, heat EVOO over medium heat. Sauté the onion, garlic, chili/harissa and red bell pepper together for about 5 minutes until softened.
3) Add the chopped tomatoes and reduce heat to a simmer for 5 to 10 minutes or until the tomatoes soften. Add the cumin, paprika and allspice and stir.
4) Crack the eggs carefully over the tomato and pepper trying not to break the yolks, and continue cooking for about 4-5 minutes until the whites are set. You can cook a little longer if you like the yolks firm but I like them runny, which is delicious mixed with the sauce. Season to taste with the salt and pepper and serve hot, topped with chopped parsley and red onion and a side of delicious pita, sprouted tortillas or flatbread.

Older post Newer post