I want to share a new breakfast/brunch discovery–Shakshuka. This is a wonderful skillet dish that originates from the Middle East; I’ve been told it’s a staple in Israel; (not sure what other countries). It’s very delicious and is easy to customize and prepare. You can change out the spices and throw in whatever vegetables you have on hand. For my version I used chopped red pepper, onions, mushrooms, carrots, garlic, and jalapeño peppers (diced) and plum tomatoes.
We had it for brunch recently and were knocked out by the combination of sweet tomato flavor, vegetables, spicy undertones of the jalpeno (but not too spicy) and the creamy, rich eggs. It’s now one of our favorites.
This is a great dish to serve company or enjoy with your family when you have a leisurely weekend brunch. I suggest you serve with crusty whole grain toast to mop up the delicious sauce!
I’ve been out of town and apologize for not posting for a few weeks. Fall is in the air; next I’ll post a hearty fall vegetable stew–my version of Ratatouille. Please follow–stay tuned!
INGREDIENTS (serves 2-3)
- 4-6 large eggs (for 2 eggs per serving)
- 2 Tbsp Olive oil
- 1 large onion, chopped into 1/2″ pieces (1 Cup)
- 1 large red pepper, seeded and chopped
- 1/2-1 cup chopped mushrooms (I use Cremini)
- 1 cup carrots; chopped into 1/2″ pieces
- 1 small can diced Jalapeño peppers (more if you like it spicier–or add tabasco)
- 2-4 cloves garlic, chopped fine
- 1 tsp. ground cumin
- 1 tsp. sweet or smoky paprika
- 1 tsp. ground tumeric
- 1 28 oz. can of diced plum tomatoes, including the juice
- no salt seasoning or 1/2 tsp. salt depending on your situation; ground black pepper
- Feta or Goat Gouda, depending on your tolerance (Rick only eats goat cheeses, so we use that)
- optional: Cilantro and/or oregano for garnish
1. Heat the oil in a large deep skillet (I use an AllClad pan)
2. Add onion, sweet pepper, mushrooms, carrots, garlic, jalapeños, spices, seasonings. Saute until tender, but not browned–about 10 minutes.
3. Stir in tomatoes and juice. Bring to a boil, then reduce heat to simmer about 10-12 minutes, uncovered; stir occasionally.
4. Crack each egg individually into a small bowl, and and carefully add, one at a time, on top of the vegetable mixture.
5. Cover, reduce heat and cook 5-8 minutes, until the whites are set and yolks are firm but still soft.
6. Serve with grated or crumbled cheese, oregano and/or cilantro.
That’s it! Pretty easy and delicious- a feast for the eyes and…!