Shakshuka – Easy and Exotic Breakfast
Shakshuka is one of those exotic sounding dishes that is super easy to pull off, and lends itself to endless variations. I learned it as a b-fast dish, but you can have it for any meal.
I first had shakshuka made by some middle eastern friends of mine, and they filled theirs with a multitude of spices and vegetables, then poached the eggs in that rich mix. Recently I was in Boston, and had the opportunity to visit Sofra, a wonderful middle eastern restaurant with the most amazing food and pastries!
The recipe I share with you now is more in line with Sofra’s version, and you can easily build on it according to your own tastes.
This is one of the few egg dishes I cook, and I only make it when I can get local pasture raised eggs. If you can’t get good quality eggs, or, eggs aren’t your favorite food, you can add a can of chickpeas (BPA free) or a bag of frozen chickpeas to the sauce as it is cooking.
And speaking of BPA free, when you are trying to maintain hormonal balance, BPA is a chemical you want to avoid at all costs. There are now more choices for jarred tomatoes and you don’t have to worry about BPA with glass!
Shakshuka is usually served with puffy white bread or pita. I prefer to have it over quinoa for a higher protein meal.
Shakshuka – easy and exotic breakfast or brunch for 3-6
6 pasture raised eggs
2 T olive oil
1 medium onion – diced
1 T smoky or sweet paprika
2 tsp cumin
1/2 tsp garlic powder
1/4 tsp cayenne, or to taste
1 18 oz jar strained tomatoes, or diced tomatoes – no cans!
1 cup water
1/2 tsp salt or to taste
fresh cilantro or parsley – washed well and chopped
- heat up a saucepan or a deep frying pan over a low flame
- add the olive oil, then the onions, and sauté till translucent
- add the spices, stir until they start to stick to the pan
- now add the tomatoes, and the water
- bring to a boil, simmer for a few minutes and then drop the eggs in
- depending on how you like your eggs, you can cover them with a lid and hope you catch them before they are hard, or you can gently splash the simmering liquid over them till they are just right.
- serve over quinoa (see below) with freshly ground pepper and a handful of cilantro or parsley on top
Try this exotic breakfast or brunch with an assortment of olives!
Quinoa – start this before you start the shakshuka
1 1/2 cups quinoa, yellow, or a mix of colors
2 1/4 cups of water
1/4 tsp salt
- bring the water to a boil in a small pot
- while the water is heating place the quinoa in a fine sieve and wash with cold water until it is no longer foamy
- drain well,and place the quinoa in the boiling water
- bring back to a boil, cover tightly
- turn the flame down to low, and cook for 20 minutes
- let sit for a few minutes, fluff with a fork and serve with the shakshuka