Breakfast/Brunch

Shakshuka

shakshuka

one skillet meal of eggs poached in a rich tomato sauce spiced with robust harissa paste

Tunisian in origin, Shakshuka, is a dish of eggs poached in a rich sauce of tomatoes, spiced with robust spices like red chili pepper, cumin, garlic and a paste called harissa. Harissa is commonly used in North African cuisines and is a combination of different kinds of peppers, spices, and herbs in oil. Squeeze some fresh lemon juice and add a few bright herbs to garnish this one-skillet meal. Add ripe avocado, feta crumbles, sesame seeds and get creative! Serve with toasted pita bread and enjoy!

Shakshuka

Ingredients:

2 tbsp olive oil
3 garlic cloves, minced
½ tsp cumin seeds
½ tsp coriander seeds
¼ tsp cumin powder
¼ tsp coriander powder
1 large onion, diced or thinly sliced

1 red pepper, diced
4 ripe tomatoes, diced (or 1, 15 ounce can of diced fire roasted tomatoes)
1 tbsp Harissa
1 tbsp tomato paste
½ tsp paprika (can use smoked paprika)
½ tsp sumac
1 tsp chili powder (or chili-lime seasoning)
cracked black pepper to taste
salt to taste

6 eggs
1 lemon, divided
1 tbsp cilantro or parsley, minced
Optional garnishes (feta cheese crumbles, sesame seeds, avocado, scallions)

Directions:
1. In a medium sized skillet (use cast-iron if possible) on medium-high heat add olive oil. Next add garlic, cumin seeds, coriander seeds, cumin powder, and coriander powder to toast for about 30 seconds.

2. Next add diced onions and allow to cook until they slightly brown. Add red pepper and cook until they become tender.
Next add tomatoes, Harissa, tomato paste, paprika, sumac, and chili powder. Add salt and pepper to taste and squeeze the juice of half a lemon. Mix together well. Put on medium-low heat and allow tomato mixture to simmer until liquid has reduced (especially if using fresh tomatoes).

3. Create little circular molds in the thickened tomato mixture and crack the eggs into the molds, sprinkle with an additional light dusting of salt, pepper, and sumac. Cover the skillet while still on medium-low heat and carefully watch the eggs until the whites are cooked through, leaving the yolks runny if desired. Remove from the heat.

4. Garnish with fresh cilantro or parsley. Squeeze fresh lemon juice over top. Garnish with desired toppings including feta cheese crumbles, sesame seeds, avocado, scallions etc. Serve with toasted pita bread and enjoy!

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