One of my favorite meals of the day by far is breakfast. The reason? It almost always involves eggs in my household. The egg is one of the most versatile ingredient in my opinion and should be a staple ingredient for breakfast - french toast, eggs benedict (or benny for short), scrambled - you name it.
However for this recipe I've wanted to re-create one of my favorite ways to eat eggs in the morning - Shakshuka is an egg dish that originates somewhere from North African regions and has since spread across the middle east. Is it very prominent in Israeli cuisine and is very hearty, warm and has that kick of spice that's perfect for any chilly morning. Shakshuka is made in one pan: eggs poached in a bed of smoky vegetable sauce.
Prep Time: 10 minutes
Total Time: 50 minutes
Yield: 4-6 servings
Ingredients:
6 eggs
1/2 cup heavy cream
2 cups of chopped greens (kale, spinach, etc) leaves only
1.5 tablespoon olive oil
1 medium onion, peeled and diced
2 garlic cloves, minced
1 bell pepper, seeded and chopped
4 cups ripe diced tomatoes, or 28 oz. can diced tomatoes with juices
2 tbsp tomato paste
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon ground coriander
1 teaspoon of sugar
1/4 teaspoon crushed red pepper flakes
Pinch of cayenne pepper (optional, to taste)
Salt and pepper, to taste
Feta cheese, crumbled for garnish
Cilantro or parsley for garnish
Instructions:
1. In a large deep skillet, slowly heat the oil over medium heat. Add onions, garlic and bell pepper and cook, uncovered, for about 8 minutes. Do not brown, just soften the vegetables.
2. Add the tomatoes and paste to the pan and blend with vegetables. Add the spices to your preferences (paprika, cayenne, cumin, coriander, red pepper flakes, salt, pepper and sugar). Continue to simmer uncovered for 7-10 minutes until slightly thickened.
3. Add the chopped greens and heavy cream to the sauce, and continue cooking, uncovered, stirring occasionally, until the greens are soft and wilted, about 10 minutes more.
4. Using a spoon, make 6 wells/indentations in the sauce (I usually make a ring of 5 and 1 in the middle). Carefully crack an egg into each well, then spoon a bit of the sauce over each of the egg whites (this will contain them and also help them cook a bit faster than the yolks).
5. Set the pan on the stove over low heat and cover with a lid. Cook for 10-15 minutes, until the eggs are cooked and the sauce has slightly reduced (check frequently towards the end as cook time can vary).
6. Remove the pan from the oven and sprinkle the cilantro/parsley over top. Serve with the crumbled feta and with warm bread like pita or lavash - used to dip into the sauce for every last drop.
I really hope you try this dish, it's truly hearty and can even be served at dinner with a light salad on the side. It's a smoky spicy alternative to the pancakes and french toast's of the breakfast world but trust me when I say Sunday morning with this will make any dreary fall day warm and cozy.
Cheers and Bon Appetit!
Linda Kamaev