Shakshouka

The heartiest meal of all: Brunch

Breakfast is an important meal. We know that, right ? But brunch, that is a whole different genre unto itself. I had not had eggs in a rich tomato sauce ever before moving the states. Then browsing recipes online, thanks to the large community of bloggers, I chanced upon Shakshouka (also spelled shakshuka). This piqued my curiosity and I have been a fan ever since. So much so that each time I’ve made this breakfast there’s nothing left to photograph!

Breakfast Shakshouka

During the holidays, or anytime of the year on a weekend, eggs made like this are bound to make breakfast a no fuss, breezy affair. Why?
Well, for one after the first few steps it cooks in the oven or on low heat on the stove top leaving you free to relax. And two, who doesn’t like eggs cooked as if they were to replace an entire pizza – sauce, seasoning and all?

Ingredients:

1 tbsp Olive Oil,
1 Garlic clove chopped,
1 Onion finely chopped,
1 Tomato chopped into large chunks (about an inch),
1/2 cup Tomato paste (more options in the recipe),
1/2 cup Spinach – chopped(optional),
5-6 Eggs,
1 tsp Cumin powder,
Salt and Pepper to taste,
Fresh chopped Cilantro or Basil,
1/3 cup of Feta or Goat cheese or even Mozzarella.

Process:

Pre-heat the oven to 375 F. While the oven warms up chop garlic, onion and tomato. Then take a heavy bottomed pan that is oven safe and put it on high. Once the pan is hot, lower heat and add oil to it. I use olive oil, but you could use any of your choosing.

To this add chopped garlic and onion. I like to add both together because garlic has a tendency to burn quickly. Moisture from onions prevent it from burning.

After sautéing garlic and onion add tomatoes and cook well. Then add salt and pepper to taste followed by cumin and red chilli powder.

Once this base is nice and mushy, tip in the tomato paste. Tomato paste is, well, pasty, hence thick. So add a bit of water to make it more manageable. Then stir in and cook up to a simmer.

In place of tomato paste you could also use canned whole tomatoes that are roughly chopped.

Once the base is cooked add chopped spinach. Mix it in.

Now is the moment this has been building up to- break in the eggs. Crack eggs on top of the sauce. And move the pan in to the oven.

Let it bake for about 10 minutes to set the eggs. Once the eggs are poached remove from oven and garnish with basil or even cilantro. Add a dash of goat cheese or feta to top it off.

Poached eggs have stiff competition!!

Shakshouka

2019-01-07 14:17:28

Serves 4

Shakshouka is a dish from the middle east and mediterranean regions. Eggs are poached in a spicy tomato sauce with cheese and, optionally, vegetables.

Cook Time

15 min

Cook Time

15 min

Ingredients

1. Olive Oil 1 tbsp,
2. Garlic clove 1 - chopped,
3. Onion 1 - finely chopped,
4. Tomato 1- chopped into large chunks (about an inch),
5. Tomato paste - 1/2 cup (more options in the recipe),
6. Spinach – 1/2 cup chopped(optional),
7. Eggs 5-6,
8. Cumin powder 1 tsp,
9. Salt and Pepper to taste,
10. Fresh chopped Cilantro or Basil,
11. Feta or Goat cheese or even Mozzarella ~ 1/3 cup.

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Instructions

1. Pre-heat the oven to 375 F.
2. While the oven warms up chop garlic, onion and tomato.
3. Then take a heavy bottomed pan that is oven safe and put it on high.
4. Once the pan is hot, lower heat and add oil to it.
5. To this add chopped garlic and onion.
6. After sautéing garlic and onion add tomatoes and cook well.
7. Then add salt and pepper to taste followed by cumin and red chilli powder.
8. Once this base is nice and mushy, tip in the tomato paste, add a bit of water to make it more manageable and cook up to a simmer.
9. Once the base is cooked add chopped spinach.
10. Crack eggs on top of the sauce and move the pan to the oven.
11. Let it bake for about 10 minutes to set the eggs.
12. Once the eggs are poached remove from oven and garnish with basil or cilantro.
13. Add a dash of gat cheese or feta to top it off.

Notes

1. In place of tomato paste you could also use canned whole tomatoes that are roughly chopped.
2. If using mozzarella, add it 5 minutes into baking the eggs, this will help melt the cheese evenly.

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By Kanika Samra

Kitchenpostcards https://www.kitchenpostcards.com/