Day 32 | I Made Shakshuka

When I was in Israel, I was introduced to a breakfast dish that changed my outlook on breakfast food. I have never been a breakfast person. Now, brunch I can get behind, but breakfast always seemed like a chore. I have to wake up, leave my bed and do what? Stand in the kitchen freezing while I watch an egg fry. No thanks, I’ll have cereal.

Shakshuka changed all that. I had finally found a dish worth leaving my bed to make. Plus, it is basically the easiest dish on the planet to make which doesn’t hurt. If you have never tried shakshuka before, it is eggs baked in tomato sauce, usually served with pita or some sort of bread on the side to sop up the oozey egg yolk and tomato sauce combo. It is to die for.

I am a pretty good cook, and I give myself a lot of credit for being able to pull off some of the dishes I try to make. However, I was afraid to ruin shakshuka. The only breakfast dish I have ever craved. What if I do it wrong and end up with Salmonella? What if it isn’t as good as I remember it?

Yesterday, I finally made it for the first time at home. And it was just as orgasmic as I remember (ignore my rusty pan). Here is my recipe:

Shakshuka

Homemade Shakshuka

1 can diced tomatoes

1 small can tomato paste

1 can tomato sauce

1/4 cup water

1/2 yellow onion diced

3 cloves garlic

1 tsp salt

1 tsp black pepper

1 tsp cayenne pepper

1 tsp dried oregano

1 tsp paprika

4 eggs

Green onions for garnish

Pita or baguette for dipping

 

Sauté onions until translucent. Add garlic and sauté for one additional minute.

Add diced tomatoes, tomato paste, tomato sauce, and water. Mix well.

Add spices and let simmer until sauce starts to thicken.

Crack eggs on top of the simmering sauce and cover the pan. Let eggs cook for 3-5 minutes until white and bubbly.

Top with diced green onions, and serve with bread!

 

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