Shakshuka: aka Middle Eastern Inspired Deliciousness in a Pan

Peppers, tomatoes, herbs, spices and baked eggs, with still-runny yolks set in the middle. I saw this recipe on martetatin and it looked so beautiful I had to try recreating it for myself! Two breakfast posts in a row? Don’t mind if I do…

It may look just like your basic stir fry, but the spices and herbs set this dish apart. 

Shakshuka

(Serves 2)

• 2 teaspoons cumin
• 1 tablespoon coconut oil
• 3 small yellow onions, finely sliced
• 1 red and 1 yellow pepper, thinly sliced
• 2 tablespoons raw honey
• 3 small bay leaves
• 8 (or so) sprigs of fresh thyme, plucked (?)
• 4 small ripe tomatoes, roughly chopped
• 2 tablespoons tomato paste
• 1 teaspoon saffron threads
• 1 teaspoon cayenne pepper (or less, or more, depending on your penchant for spice)
• 2 tablespoons paprika
• 4 free-range eggs
• 10-12 small cooked baby potatoes, halved
• salt and pepper
• fresh basil to garnish   ( I was missing cilantro, which would have been my first choice, but I certainly don’t turn my nose up at fresh basil in any situation!)
• Note: I  threw in some roasted carrots and the baby potatoes from the night before. This dish is a good way to use up leftovers, however, the potato added a lovey hearty-ness that I would hesitate to skip in the future!

1. In a large pan dry roast the cumin over medium high heat until fragrant (about 2 minutes) add the oil and onions and sauté for 5 minutes or so.
2. Add the honey, herbs, peppers, potatoes and tomatoes and continue to cook over a high heat for another 10 minutes, until reduced somewhat.
3. Over lower heat, add saffron, paprika  cayenne, salt and pepper and tomato paste. Continue cooking another 15 minutes, slowly adding water as needed to give the mixture a saucy consistency, like a pasta sauce.
4. Heat two smaller frying pans to medium and divide the pepper mix between them, removing the bay leaves.
5. Make a space in the middle and carefully crack 2 eggs into the pan, not breaking the yolks.
6. Sprinkle eggs with more salt and pepper and cover the pans. Cook at a low heat for 10-12 minutes, until the eggs are just set. Garnish with fresh basil or cilantro and serve piping hot.

Almost nothing repulses me more than a sweet and sugary breakfast. So I’m excited to have discovered Shakshuka which is so savory and satisfying! Make this on your next lazy Monday Sunday and tell me how it turns out!

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