Easy Breakfast Recipe: Shakshuka (Eggs in Spiced Tomatoes)
Shakshuka is a famous breakfast dish primarily in Mediterranean cuisine. The origins of the dish are still disputed, though it can be traced back to countries like Morocco, Yemen, Spain, and throughout the Ottoman Empire.
Shakshuka is simply eggs in a spiced tomato stew. Usually it’s spiced with cumin, paprika, pepper, nutmeg, and other Mediterranean spices. Traditionally it’s served in a cast iron pan, still bubbling. It’s best eaten with flatbread, or any type of bread for that matter (here we used sliced sourdough).
The heat from this shakshuka is sure to wake you up in the morning!
How to Make Shakshuka
- 1 medium onion, diced
- 1 red bell pepper, finely sliced
- 3 garlic cloves, minced
- 1 tsp paprika
- 1 tsp cumin seeds
- 1/2 tsp chili powder
- 1 400g can Baby Roma Tomatoes (or any other canned tomatoes)
- 3 large eggs
- salt and pepper to taste
- 1 bunch chives, minced
- 1 bunch parsley, minced
- 1 tbsp tahini
- 1 sliced sourdough bread
- 1 lemon
- Prepare the garlic bread by drizzling olive oil on top and massaging with half of your garlic. Toast until crispy.
- Bring a pan up to heat and fry garlic and onion until fragrant. Add bell pepper and season to taste.
- Create a well in the middle and add cumin seeds, chili powder, and paprika. Let it toast in the pan for a minute while stirring the mixture.
- Add canned tomatoes and crush them in the pan. Simmer for 3 minutes and season to taste. Continue to simmer until sauce slightly thickens– you should be able to run your spoon through the pan and it will leave a trail.
- Create a well for each egg and drop them gently into the pan. Cover and simmer until eggs are cooked. Adjust seasoning to taste and serve with more parsley, chives, tahini, and sliced sourdough bread.