Shakshouka
In general I tend to favour savoury breakfasts to sweet ones but it seems that it is easier to find recipes for the sweet ones so I am always on the lookout for new savoury ones to try. The other day I came across a post about shakshuka on Nosh and Tell that reminded me that that particular savoury dish had been on my to try list for a while. Shakshouka is a breakfast where eggs are poached in a tomato and pepper sauce. This dish reminded me a little of huevos rancheros where instead of frying the eggs, the eggs are poached in the spicy tomato sauce. With that in mind, I could not resist making it as soon as possible. I pretty much stuck to the basics with the tomatoes and pepper and I used lots of peppers including a cubanelle for some heat. I spiced the sauce with garlic, cumin and some sweet smoked paprika along with some harissa for even more heat. The shakshouka was pretty easy to make and it turned out great! You really can't go wrong with an egg with a runny yolk especially not when you infuse it with flavour by cooking it in a tasty tomato sauce! I served the shakshuka with some crusty bread to help soak up the egg yolk and any extra sauce.
Shakshuka
(makes 2-4 servings)Printable Recipe
Ingredients:
1 tablespoon olive oil
1 small onion (diced)
3 cloves garlic (chopped)
1 (28 ounce) can diced tomatoes
1/2 red pepper (cut into bite sized pieces)
1/2 green pepper (cut into bite sized pieces)
1 cubanelle pepper (cut into bite sized pieces)
1 teaspoon cumin
2 teaspoons sweet smoked paprika
1 tablespoon harissa
salt and pepper to taste
1 handful parsley (chopped)
4 eggs
pitas or bread
1 tablespoon olive oil
1 small onion (diced)
3 cloves garlic (chopped)
1 (28 ounce) can diced tomatoes
1/2 red pepper (cut into bite sized pieces)
1/2 green pepper (cut into bite sized pieces)
1 cubanelle pepper (cut into bite sized pieces)
1 teaspoon cumin
2 teaspoons sweet smoked paprika
1 tablespoon harissa
salt and pepper to taste
1 handful parsley (chopped)
4 eggs
pitas or bread
Directions:
1. Heat the oil in a pan.
2. Add the onions and saute until tender, about 5-7 minutes.
3. Add the garlic and saute until fragrant, about a minute.
4. Add the tomatoes, peppers, cumin, paprika, harissa, salt and pepper and bring to a boil.
5. Reduce the heat and simmer until the sauce thickens, about 20-30 minutes.
6. Stir in the parsley.
7. Gently crack the eggs and place them in the sauce without breaking the yolks.
8. Cover and cook until the eggs are just set, about 3-5 minutes.
1. Heat the oil in a pan.
2. Add the onions and saute until tender, about 5-7 minutes.
3. Add the garlic and saute until fragrant, about a minute.
4. Add the tomatoes, peppers, cumin, paprika, harissa, salt and pepper and bring to a boil.
5. Reduce the heat and simmer until the sauce thickens, about 20-30 minutes.
6. Stir in the parsley.
7. Gently crack the eggs and place them in the sauce without breaking the yolks.
8. Cover and cook until the eggs are just set, about 3-5 minutes.
Similar Recipes:
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Huevos Rancheros
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Eggs Benedict
Roasted Asparagus with Poached Egg
Migas
Baked Goat Cheese Marinara
Baked Goat Cheese Salsa
Mexican Baked Eggs
Italian Style Baked Eggs
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33 comments:
The egg is amazing!!! How can you cook like that??? I have tried so many times but failed =\
Kevin, Thanks for posting yet another great dish. I had a friend from the UAE that used to make this dish for me, but I never knew what it was called.
It's been years since I have seen him or had this dish, but seeing it in your blog brought back fond memories.
Wow, Kevin. It looks yummy!
I like the idea of the veggies remaining chunky..... it makes for a very rustic dish, delicious!!!
Wow that looks really good...something different for breakfast. The sauce itself would be nice for all sorts of applications such as with meat or over pasta.
This looks so unique and delicious! I've never tried anything like that w/ the eggs, but it looks beautiful in your photo!
A dish I really love eating during the summer... Yummy!
cheers,
Rosa
It's great that you found you a new breakfast! That picture is gorgeous, but I do disagree with you. I can't STAND runny yolks. I even tried eating them again recently, but couldn't do it.
That looks very delicious. I love that soft egg in the centre....yum.
Oh my that looks so satisfying! I want that right now!
Great dish! I bet it would make an excellent brunch. Eggs are so delicious, especially with runny yolks like that one!
Wow, this looks so great. I will have to add it to my ever growing list of recipes to try.
wow this looks amazing with the egg!
Hmmm... looks like a good one to try. Thanks for posting it!
never used harissa. but i would love too. living where i live it's hard to find these things. i prefer savory brekkies too.
Surprisingly, this is an Israeli dish I've never tried but thanks for reminding me that I want to! I may look at featuring it in my Passover meal plan.
Great Photo!
There is a Spanish tapas dish very much like this.
yum! This was my favorite breakfast when traveling in Israel! Thanks for posting!
This is one of my all-time favorite dishes--I made some a while back but it was not quite as pretty as yours! Eggs poached in tomatoes and peppers--it just doesn't get much better than that!
Just perfect. I've made this dish before and just loved it. I now have a craving!
Wow, this looks so yummy! I have to make this soon for sure!
Oh, we just posted about shakshuka fairly recently as well! It's great!
I really enjoy eating eggs this way as well. It is a lovely dish and I too prefer the savory over a sweet breakfast.
Are you kidding me? That egg looks ridiculously good, Kevin!!!! The tomatoes and peppers.....you rocked this one!
that made my mouth water.
This looks delicious! Are you sure you mean a tablespoon of harissa?! A tablespoon of the harissa I buy would blow your head off!!
Have you ever tried the Indonesian fried rice for breakfast? Also very good!
Nicky Reiss: Maybe my harissa is not as hot as some because with the full tablespoon and the cubanelle pepper the shakshouka had a nice heat to it that was not overwhelming. I recommend that you add the heat a bit at a time to get it to where you like it.
Wow!!
A hearty dish with a nice name:-) We love skillet eggs, with veggies and tomatoes and this indeed sounds like a luxurious breakfast item.
Mmm that looks like something I would love for breakfast!
I just made Lucinda Scala Quinns version of this. I had bo idea it had such a fancy name. Cool!
Hi, I'm a from turkey. It's turkish dish. It's name menemen. We made as you. We have Şakşuka food too- But Shakshouka is different. We put aubergine in shaksuka but not egg. Nearly I will made shakshouka in my website:))www.catlakcomlek.com
I think there are versions of this dish all through the Mediterranean/North Africa. I think I saw it in a Moroccan cookbook. I have wanted to try it for a while. Thanks for reminding me! Looks pretty healthy,too!
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