Shakshuka is a tomatoey egg dish that’s served with bread for dipping.
Shakshuka began in North Africa and is enjoyed throughout utmost Middle Eastern countries as an easy, healthy breakfast dish, but truly, it’s succulent any time of day (breakfast for regale suckers, we see you!).
At its utmost introductory, shakshuka is an admixture of tomatoes and onions cooked with a plenitude of spices until saucy and ambrosial, also dotted with eggs and ignited or coddled just until the eggs are cooked through. Served with chuck
for ducking into the sauce and watery thralldom, it’s one of our each-time favourite egg fashions that just so happens to be weeknight-friendly.
Simple but scrumptious, shakshuka is a one-skillet mess that doesn’t bear veritably numerous constituents and can be switched up according to the veggies you have on hand. Throw in a red bell pepper with the onions if you need to use up your yield from history’s taco night, or add Swiss chard rather than spinach if that’s all you’ve got. Sprinkle in some feta or Parmesan rubbish for a little salty funk or add a gusto of fresh cilantro, parsley, or basil at the end to amp everything up. No matter how you make it, shakshuka is a tasty, hearty brunch, lunch or submissive regale.
How do you make shakshuka?
Once you master this straightforward form, you’ll noway have to source it again and you’ll be ready for a variation on your own. Then’s how it’s done Sauté onion with some garlic and cumin, also stir in fresh tomatoes (use canned tomatoes if fresh aren’t in season). Cook until the tomatoes start to break down and concentrate on a juicy, bright flavour. Using a ladle, make small wells in the vegetable admixture and crack an egg into each, also transfer to the roaster to singe until the eggs are cooked to your relish. That’s it!
2 tbsp. olive oil
1 yellow onion, finely chopped
1 clove of garlic, finely chopped
1 tsp. ground cumin
Kosher salt and pepper
1 lb. tomatoes, halved if large
8 large eggs
1/4 c. baby spinach, finely chopped
Toasted baguette, for serving
- Heat oven to 400°F. Heat oil in a large oven-safe skillet on medium. Add onion and sauté until golden brown and tender, 8 minutes. Stir in garlic, cumin and ½ teaspoon each salt and pepper and cook for 1 minute. Stir in tomatoes, transfer to oven and roast for 10 minutes.
- Remove pan from oven, stir, then make 8 small wells in vegetable mixture and carefully crack 1 egg into each. Bake eggs to desired doneness, 7 to 8 minutes for slightly runny yolks. Sprinkle with spinach and, if desired, serve with toast.
Nutritional information: About 235 cal, 16.5 g fat (4 g sat), 14 g pro, 390 mg sodium, 8 g carb, 2 g fibre