I used to not be much of a breakfast person, but these days I look forward to basically every meal so… this is 27. As a vegetarian, I eat a lot of eggs as a protein source. I love making a good scramble, over easy egg sandwich, quiche (checkout my quiche recipe), you name it.
Shakshuka (or eggs in purgatory) is a dish that’s always been pretty intimidating to me. Shakshuka is a Middle Eastern dish, and entails a flavorful tomato sauce as the base, with poached eggs welled in. It is SO delicious and a bit different than your standard breakfast. I also love this dish because you can make a smaller version in a regular cast iron for 2 people (what this recipe measures for), or you can double and cook in a larger pan if you are hosting a brunch.
Shakshuka can take some time, but once it’s going it’s a ‘let it simmer’ situation, so you can easily prep everything and have it on simmer as guests arrive etc.
This recipe omits cream, but you can definitely add that in (and most traditional recipes will call for it). But I think it’s just as delicious (and a bit healthier) without.
You’ll want to start by sautéing your onions and red peppers until the onions are translucent and the peppers are soft. Then you’ll add your spices to begin developing flavor. Add your tomatoes and simmer to reduce the liquid. I would recommend omitting about half the liquid the tomatoes come in. I like to simmer my sauce down for a bit prior to adding the eggs. Then, make wells and add the eggs. From here, you pretty much set and forget until your timer goes off, so like I said, not the easiest prep, but once it’s going you can focus your attention elsewhere.
This recipe calls for a kick of cayenne and it was the PERFECT amount. If you don’t love spice, I would recommend omitting that part. Shakshuka is best served with some toast or pita bread.
28 oz crushed tomatoes
1 medium red bell pepper
1 tsp garlic
1/2 tsp cumin
1/4 tsp smoked paprika
1/4 tsp cayenne pepper
salt and pepper to taste
cilantro to garnish
Dice bell pepper, onion, and garlic. Add to a regular size cast iron over medium heat. **If your cast iron is not well seasoned, add a splash of olive oil. Sauté until the onions are translucent and the red peppers are soft (about 5-7 minutes).
Add cumin, paprika, cayenne, and salt and pepper to taste. Stir well to combine and sauté until fragrant (about a minute).
Add tomatoes, discarding 1/2 of the liquid in the can. Reduce heat to medium low and let your sauce thicken for about 10 minutes. Crushing the tomatoes toward the end.
Using a spoon, make 3 wells in the tomato mixture, and carefully crack your eggs in the wells. Reduce your heat to simmer, cover, and cook for 8-15 minutes (the cooking time really depends on how runny you like your eggs. You will want your whites to set regardless, but if you like runnier yolks check after 8 minutes. More well done eggs toward 15 minutes).
Turn off heat, remove lid, and add cheese.
Serve with garnishes of choice : recommend cilantro and avocado