Breakfast: Breakfast Shakshouka Recipe | Myrecipes

Recipe by Elaine Johnson To scoop up every bit of this spicy egg and tomato dish, popular in North Africa and Israel, we brushed slices of pain au levain with oil, then toasted them on a grill pan set on a camp stove. After breakfast, we cleaned the cast

Ingredients

About 1/4 cup extra-virgin olive oil, divided
1 small onion, chopped
3/4 cup chopped fresh Anaheim chiles or 1 can (4 oz.) chopped Anaheim chiles, drained
2 garlic cloves, chopped
1 teaspoon ground cumin
About 1/2 tsp. kosher salt
1 tablespoon sweet or hot paprika
1 can (28 oz.) crushed tomatoes
2 teaspoons sugar
1/4 cup chopped flat-leaf parsley, divided
6 large eggs
Pepper
1/2 cup crumbled feta cheese

Instructions

Heat 2 tbsp. oil in a 12-in. cast-iron skillet over medium-high heat on a camp stove. Sauté onion and fresh chiles, if using, until softened, 7 to 8 minutes. Add canned chiles, if using, garlic, cumin, 1/2 tsp. salt, and the paprika; cook, stirring, until garlic is softened, about 1 minute.
Add tomatoes and sugar; bring to simmering, then reduce heat and cook until flavors are blended and mixture is a little thicker, about 15 minutes. Stir in 1 tbsp. parsley.
With a wooden spoon, make 6 depressions in tomato mixture. Crack 1 egg into each and sprinkle with salt and pepper. Cover skillet tightly with a lid or foil. Cook until eggs are set but yolks are still runny, rotating skillet 180 ° halfway through cooking, 5 to 9 minutes.
Scatter feta and remaining 3 tbsp. parsley over shakshouka, then drizzle with remaining 2 tbsp. oil. Serve with more oil at the table if you like.

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