Shakshuka
This just might become my new favorite breakfast/brunch recipe. So good is an understatement here. And I love the name also. Shakshuka. An anticipation of flavors, aroma and texture like never before. A simply awesome base created with a medley of cherry tomatoes, a few Campari tomatoes, green peppers, red onions, roasted red peppers, jalapeños and fresh garlic. Now add some spinach leaves to the mix, a sprinkle of coriander, cumin, chili, paprika, cayenne and a dash of sea salt to bring all the flavors together and simmer to a glorious perfection. Might I add that the sauce itself can be eaten as is because it is just so darn finger-licking delicious. Luscious eggs, melted butter, mozzarella cheese, topped with parsley and scallions. Did I mention this recipe is AMAZING!
Servings: 6
Ingredients
- 6 eggs
- 1 large red onion *sliced
- ½ green pepper *deseeded and sliced
- 1 cup roasted red peppers *jarred, drained and chopped
- 2 Campari tomatoes *sliced
- 1 cup cherry tomatoes medley *halved
- 2 cups baby spinach leaves
- 1 jalapeño *deseeded and chopped
- 5 garlic cloves *peeled, thinly sliced
- 3 tbsp grape seed oil
- 3 tbsp butter
- ¾ tsp chili powder
- ¾ tsp paprika
- ¾ tsp cayenne powder
- ½ tsp black pepper *freshly cracked
- 1 tsp coriander powder
- 1½ tsp cumin powder
- ½ tsp sea salt
- ½ tsp Kosher salt
- 1 tbsp tomato paste
- 1 tbsp parsley *freshly chopped
- 1 tbsp scallions *sliced
- ½ cup mozzarella cheese *shredded
Instructions
- Heat a large skillet (cast iron or non-stick) on medium high (I used my new wonder Our Place skillet which worked like a charm!). Add 3 tbsp grape seed oil + 2 tbsp butter, melt and turn heat to medium. Now add sliced red onions and green peppers and sauté for 12 minutes until onions are light golden brown and softened. Now add thinly sliced garlic, mix well and continue to sauté for an additional 4-5 minutes. Turn heat to medium low and add spices (coriander, cumin, chili, paprika, cayenne, sea salt, Kosher salt to taste and pepper). Mix well, cook for 1-2 minutes and add sliced Campari tomatoes, halved cherry tomatoes medley, chopped jalapeños and mix to incorporate all ingredients.
- Turn heat to low and sauté tomatoes in onions mixture for 10-12 minutes. Add baby spinach leaves, mix well, cover skillet and cook for 5-7 minutes more, until spinach wilts and oil separates.
- Now create wells in mixture (I used back of a wooden spoon) and crack 6 eggs individually into wells. Cover skillet and simmer eggs on low heat for 5-7 minutes (depending on how you like your eggs). Add remaining 1 tbsp of butter (diced) and sprinkle shredded mozzarella cheese, fresh parsley and scallions on top. Cover skillet and simmer for additional 1-2 minutes. Remove skillet from heat and let rest, covered for 2-3 minutes.
- Intensely flavorful, finger-licking, lip-smackingly delicious Shakshuka is now ready to serve. Tastes superb with pita bread toasted/warmed with a smear of butter. Prepare your taste buds for an unforgettable culinary experience. Enjoy! Nosh Farma'aiye!