Have you ever tried Shakshuka? Basically, it is a sharing dish, usually served at breakfast or brunch with a slice of crusty bread if you know what’s good for ya.
I don’t have any Middle Eastern cuisine restaurants in my city but I have tried making variations of Shakshuka at home. Traditionally, Shakshuka involves tomatoes, chili peppers, onions, and cumin. I’ve seen recipes that call for anything and everything from potatoes to eggplant to bell peppers. The latter ingredient is how I first tried it. Bell peppers make for a zesty Shaksuka so I’m using them in today’s recipe!
As summer tomato season starts to roll in, you might also find yourself with extra tomatoes on hand. Typically, a can of diced or crushed tomatoes helps bring the ingredients together but I find this recipe to be an excellent use for those tomatoes that are past their prime.
#NoFoodWaste HOORAY!
I’m on an egg kick these days. If you missed my last post, click here to see my favorite Egg, Zucchini, and Pesto Tacos! It feels good to experiment in the kitchen so I hope you guys like these egg recipes as much as I do! Let me know if you give them a try! Comment below or tag me on Instagram @melaniemakesithappen!
- Olive oil
- 1 ripe medium-to-large heirloom tomato or two small romas, chopped*
- ¼ cup chopped red onion
- ¼ cup red bell pepper
- 1 clove of garlic
- Salt and pepper
- 1 tbsp chopped parsley
- 1 tbsp cilantro (or more parsley)
- 5 Kalamata olives, sliced into fourths
- 2 eggs
- Optional: tortillas or crusty bread, for serving
- In a stainless steel or metal pan, warm a tablespoon of olive oil over medium heat.
- Add the onion, bell pepper, garlic, and a nice pinch of salt. Sauté until translucent and then add the chopped tomatoes. If your tomato/tomatoes are watery, go ahead and add that to the pan, too! Give the ingredients a good stir, mash, and another pinch of salt. Don’t skimp here! Cook for about 3 minutes until the ingredients thicken and combine.
- When the mixture begins to boil, add in your eggs. If possible, try to create a little nest in the tomato sauce for the eggs to sit. Turn the heat to a medium-low temperature and cover with a lid.
- The eggs are basically poaching in the tomato sauce so keep an eye on them! They cook to over-easy runniness in as little as two minutes.
- When the eggs are done to your liking, use a spatula to slowly scoot or spoon the shakshuka into a serving bowl. Sprinkle with fresh herbs, Kalamata olives, and some freshly cracked black pepper.
I feel like tomatoes are a staple in many dishes but few times do ripe tomatoes have value in recipes. How do you guys use tomatoes? I’d love to hear your recipe ideas in the comments 🙂
Thanks for sharing this information about Shakshuka dish.