Brunch

Recipe: Shakshuka

One of my favorite brunch dishes is Shakshuka. Aside from being easy to make, delicious, and a one pot meal, it will also impress anyone you serve it to. It’s an Israeli breakfast food and the perfect way to start the day. It’s hearty, bright, and packs a little bit of heat.

One of my favorite things about this dish, is how customizable it is. It’s so easy to add a few ingredients to tweak this dish to your liking.

Shakshuka

Shakshuka

INGREDIENTS

  • 3 tablespoons extra-virgin olive oil

    Shakshuka

    Shakshuka

  • 1 large onion, halved and thinly sliced
  • 1 large red bell pepper, seeded and thinly sliced
  • 3 garlic cloves, thinly sliced
  • Handful of spinach
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • teaspoon cayenne, or to taste
  • 1 (28-ounce) can whole plum tomatoes with juices, coarsely chopped
  • ¾ teaspoon salt, more as needed
  • ¼ teaspoon black pepper, more as needed
  • 5 ounces feta cheese, crumbled (about 1 1/4 cups)
  • 4 large eggs
  • Hot sauce, for serving
  • Warm bread, for serving

Directions

  1. Heat oven to 375 degrees.
  2. Heat oil in a large skillet over medium-low heat. Add onion and bell pepper. Cook gently until very soft, about 20 minutes.
  3. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute.
  4. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes.
  5. Stir in crumbled feta.
  6. Gently crack eggs into skillet over tomatoes. Season with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes.
  7. Top with spinach and additional feta cheese.
  8. Serve with hot sauce and warm bread.

This recipe is vegetarian and gluten free.

You can see what other dishes I’m cooking, here.

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Looking for a place to eat? Check out Rachel’s Baltimore Restaurant List.

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