I discovered this breakfast gem while working downtown and grabbing breakfast at one of my favourite restaurants. Needless to say, I loved it so much that I had to reproduce it at home. To the drawing board I went and, below, you’ll find my spin on this wonderful dish.
The eggs are poached in a fragrant red pepper, onion and tomato sauce, that is peppered with warming spices - such as smoked paprika, cumin and cinnamon (my special touch). If that wasn’t mouthwatering enough, it’s topped with feta, parsley and cilantro, which give it an additional flavour boost.
It’s vibrant, warming and hearty and serves as the perfect breakfast dish - especially when you need a little pick-me-up or want a meal to keep you feeling full and energized until lunch. This dish works equally well for brunch, lunch or even dinner. It’s so simple that you’ll feel confident making it in your own home. Serve it with a slice of crusty bread, pita or naan. Dig in and enjoy!
Prep Time: 10 minutes
Cook Time: 21 - 23 minutes
Total Time: 31 - 33 minutes
Serves: 6
Ingredients:
6 eggs
2 Tbsp olive oil
2 red peppers, quartered and thinly sliced
1 medium yellow onion, finely chopped
1/2 tsp salt
1/2 Tbsp smoked paprika (See Notes below)
2 tsp ground cumin
1 tsp ground coriander
Pinch of cinnamon
2 cloves of garlic, finely chopped
1 Tbsp tomato paste
1 can fire roasted diced tomatoes (796 mL or 28 fl.oz) (See Notes below)
1/4 cup fresh parsley stems and leaves, finely chopped, divided
1/4 cup fresh cilantro stems and leaves, finely chopped, divided
1/2 cup feta, crumbled
Fresh chopped parsley and cilantro, as garnish
Instructions:
In a large skillet set over medium heat, add the oil, red peppers and onion and season with salt. Cook the mixture for 8 minutes or until the vegetables have softened, stirring often. Then, add the smoked paprika, cumin, coriander and a pinch of cinnamon and cook for an additional minute. Toss in the garlic and tomato paste, give it a good stir and cook the mixture for an additional minute.
Pour the diced tomatoes into the skillet and toss in 1/2 of the parsley and cilantro. Mix until fully combined and cook for 5 minutes.
Using the back of a spoon, create 6 wells in the tomato, onion and pepper mixture. Crack an egg into each of the wells and then sprinkle feta cheese and the remainder of the parsley and cilantro over top. Cover and cook for 6 - 8 minutes, depending on your desired level of doneness. You want to ensure that your egg whites are fully set.
Garnish with parsley and cilantro and serve it with a slice of crusty bread, pita or naan. Enjoy!
Notes:
Substituting the Smoked Paprika: If you don’t have smoked paprika on hand or can’t find it at your local grocer, you can mimic the heat level and flavour by combining 1/2 Tbsp of regular or sweet paprika and a 1/4 tsp of red pepper flakes. But, you may ask - how do I achieve the smoky flavour profile synonymous with this spice? Well, that’s where the ground cumin in this recipe comes in. You’ll get plenty of smoky flavour from it.
Can’t Find Fire Roasted Tomatoes: I love using fire roasted tomatoes in this recipe. There is something magical about the charring process - it adds a bold flavour and brings out the inherent sweetness of the tomatoes. But, don’t fret! You can simply substitute fire roasted tomatoes with regular diced canned tomatoes, without compromising the flavour or taste of this dish.
Cooking the Eggs: It’s really dealers choice here! A cook time of 6 minutes will yield a runnier and jammier yolk, while 8 minutes will produce a fully cooked yolk.
If You Are Lucky Enough to Have Leftovers: Simply place a serving of shakshuka in a microwave safe bowl, cover, and microwave for at least 30 seconds or to your desired temperature. Serve it with a slice of crusty bread, pita or naan. Dig in and enjoy for a second time!
Comments