Recipe: Shakshuka
The combination of ease and flavor for this twist on a classic Mediterranean breakfast dish is second to none. Give it a whirl and leave a comment with any changes you make! Recipes are just a template so leave out anything you don’t like and add your favorite ingredients.
Shakshuka
1 onion, diced
1 poblano pepper, diced
1 red pepper, diced
1 jalapeño, stemmed seeded and diced
2 garlic cloves, minced
2 cans (14oz) fire roasted tomatoes
1 tsp cumin
1 tsp smoked paprika
½ tsp ground coriander
½ tsp dried oregano
6 eggs
Toppings: Cilantro, jalapeño, avocado, onion cream, chives, salt, pepper
Preheat oven to 375 f
Heat 2 tbsp grapeseed oil (or oil of choice) in an oven safe pan (I used cast iron) over medium high heat
Add onion and cook until soft, about 3 minutes
Add the peppers and garlic and cook for another 5 minutes or until tender
Add spices and salt and cracked pepper stir and cook for about 1 minute
Add tomatoes, cook for about 10 minutes until the sauce thickens
Form 6 pockets and gently crack an egg into each one. Run a spatula through the white of each egg to break it, this will allow it to cook faster but be sure not to break the yolks. Season with sea salt and cracked pepper
Put in the oven for 7-10 minutes until the eggs set
Top with cilantro, jalapeño slices, avocado, etc.