Who says Shakshuka are only meant for mornings… Shakshuka is a hearty dish that is packed with flavor and protein, perfect for an easy dinner. It can also be modified by adding any of your favorite vegetables. Get the full recipe below for a new breakfast option.
This hearty dish combines eggs with pasta sauce that is made from tomatoes, peppers, onions, and spices to create a mouthwatering dish that’s packed with protein and flavor. Plus, since eggs are used as the binder instead of breadcrumbs or flour, you get all the health benefits associated with eating eggs in place of an otherwise carb-heavy breakfast.
When it comes to choosing the best tomatoes for your shakshuka, there are a few things to keep in mind. First, you’ll want to choose a tomato that is ripe but not too soft. Second, you’ll want to make sure the tomato is a variety that has good flavor. And lastly, you’ll want to make sure the tomato is fresh. With these things in mind, head to your local grocery store or farmers market and choose the best tomatoes for your breakfast!
Shakshuka is a dish that originates from North Africa, specifically Tunisia. It typically consists of eggs poached in a flavorful tomato sauce, although there are many variations of the dish. Shakshuka is hearty and filling, making it the perfect meal for any time of day.
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Who says Shakshukas are only meant for mornings… Shakshuka is a hearty dish that is packed with flavor and protein, perfect for an easy dinner. It can also be modified by adding any of your favorite vegetables. Get the full recipe below:
- Prep Time: :03
- Cook Time: :06
- Total Time: :09
- Yield: 1
- Category: Breakfast
- Method: Stovetop
- 1 cup ( 250 mL ) pasta sauce or fresh tomatoes
- ½ tsp ( 2.5 mL ) paprika
- 1/8 tsp ( 0.5 mL ) cumin (optional)
- 2 eggs
- Pepper, to taste
- 2 tbsp ( 30 mL ) grated or crumbled cheese (e.g. feta, cheddar, parmesan)
- 2 tbsp ( 30 mL ) chopped fresh cilantro, parsley, mint, green onions or a combination of fresh herbs
In a small frying pan (about 8 inches/20 cm), combine pasta sauce, paprika, and cumin, if using. Bring to a simmer over medium heat.
Using the back of a spoon, make a couple indentations in the sauce. Carefully crack an egg into each indentation without breaking the yolks. Spoon a little of the sauce over the egg whites; this will help them cook.
Cover the frying pan with a lid and simmer gently until the eggs are cooked as desired, 3 to 5 minutes. Traditionally the eggs are served with cooked whites and runny yolks, but cook them to your liking.
Sprinkle pepper, cheese and herbs over top. Remove from heat and serve.
Want a chunkier sauce? Toss in some chopped and sautéed onions and sweet peppers before adding the eggs to the sauce. Adding crumbled cooked sausage or ground meat or poultry, sliced olives or mushrooms, or chopped spinach or kale will also bulk up the sauce and contribute additional flavor.
• Like it spicy? Pump up the heat by increasing the quantity of paprika or adding cayenne pepper, chili powder, red pepper flakes, minced jalapeno, harissa, or a dash (or more) of hot sauce.
• No lid for your frying pan? A piece of aluminum foil can substitute.
• Got a hearty appetite? Serve the sauce and eggs over a bed of fresh spinach or cooked couscous, rice, barley or mixed grains.