Shakshuka with Canned Tomatoes

Shakshuka is a flavorful alternative to plain ol' eggs for breakfast. Some say it originates from Tunisia, some say from "the middle east" which I always found to be such a vague term...middle east could literally be the middle of the eastern-United States, couldn't it?

Anyway. I know it is NOT Pakistani. I love having shakshuka for brunch when I want more flavor than eggs benedict. I serve it with warm, fluffy pita bread or even toasted sourdough like in this video.

Ingredients

  • 1-2 tbsp olive oil

  • 1/2 small onion, finely chopped

  • 1 tsp garlic, minced or paste

  • 14oz can of peeled tomatoes (whole or crushed)

  • 1 tbsp harissa paste (spicy or mild will work)

  • 1 tsp ground cumin

  • 1 tsp paprika

  • 1/2 tsp salt

  • 1/2 tsp black pepper

  • 1/4 tsp cayenne (optional)

  • 3 eggs, large

Easy Shakshuka Recipe from Canned Tomatoes

Recipe

  1. Heat 1-2 tbsp of olive oil in a 6” skillet over medium heat. Cast-iron pans work fine with tomatoes as long as they’re well seasoned already.

  2. Add the finely chopped onions to the skillet and cook until soft (a few minutes).

  3. Add the garlic and stir until fragrant.

  4. Pour the tomatoes (and their juice) into the skillet and stir, gently mashing.

  5. Add all the spices and salt and pepper to taste, mix thoroughly. Let this mixture reduce and thicken a little bit.

  6. Now using the back of a large spoon, create a well in the tomato mixture. You’re going to crack the egg directly into this well. If you’re concerned about getting shell in there, you can crack the egg into a ramekin/small bowl first and then gently place/pour it into the well.

  7. Cover the skillet with a lid that is rounded/domed enough to not touch the shakshouka. Let the eggs steam for 5-6 minutes.

  8. How do you know when they’re done? If you’re using a cast-iron pan, keep in mind it’ll retain heat and thus you’ll want to remove the pan from heat when the whites are barely set. They will continue setting while you prepare the bread or garnish. If you’re using a steel skillet, remove from heat when the whites have set but the yolks are runny.

  9. Garnish with salt, pepper, cilantro, and/or even feta cheese crumbles. Serve with warm, fluffy pita pocket bread or lightly toasted sourdough.

Enjoy!

savoryHijabs and Apronsbreakfast, eggs, shakshuka, tomatoesComment