In general I tend to favour savoury breakfasts to sweet ones but it seems that it is easier to find recipes for the sweet ones so I am always on the lookout for new savoury ones to try. The other day I came across a post about shakshuka on Nosh and Tell that reminded me that that particular savoury dish had been on my to try list for a while. Shakshouka is a breakfast where eggs are poached in a tomato and pepper sauce. This dish reminded me a little of huevos rancheros where instead of frying the eggs, the eggs are poached in the spicy tomato sauce. With that in mind, I could not resist making it as soon as possible. I pretty much stuck to the basics with the tomatoes and pepper and I used lots of peppers including a cubanelle for some heat. I spiced the sauce with garlic, cumin and some sweet smoked paprika along with some harissa for even more heat. The shakshouka was pretty easy to make and it turned out great! You really can't go wrong with an egg with a runny yolk especially not when you infuse it with flavour by cooking it in a tasty tomato sauce! I served the shakshuka with some crusty bread to help soak up the egg yolk and any extra sauce.
Shakshuka
(makes 2-4 servings)Printable Recipe
Ingredients:
1 tablespoon olive oil
1 small onion (diced)
3 cloves garlic (chopped)
1 (28 ounce) can diced tomatoes
1/2 red pepper (cut into bite sized pieces)
1/2 green pepper (cut into bite sized pieces)
1 cubanelle pepper (cut into bite sized pieces)
1 teaspoon cumin
2 teaspoons sweet smoked paprika
1 tablespoon harissa
salt and pepper to taste
1 handful parsley (chopped)
4 eggs
pitas or bread
1 tablespoon olive oil
1 small onion (diced)
3 cloves garlic (chopped)
1 (28 ounce) can diced tomatoes
1/2 red pepper (cut into bite sized pieces)
1/2 green pepper (cut into bite sized pieces)
1 cubanelle pepper (cut into bite sized pieces)
1 teaspoon cumin
2 teaspoons sweet smoked paprika
1 tablespoon harissa
salt and pepper to taste
1 handful parsley (chopped)
4 eggs
pitas or bread
Directions:
1. Heat the oil in a pan.
2. Add the onions and saute until tender, about 5-7 minutes.
3. Add the garlic and saute until fragrant, about a minute.
4. Add the tomatoes, peppers, cumin, paprika, harissa, salt and pepper and bring to a boil.
5. Reduce the heat and simmer until the sauce thickens, about 20-30 minutes.
6. Stir in the parsley.
7. Gently crack the eggs and place them in the sauce without breaking the yolks.
8. Cover and cook until the eggs are just set, about 3-5 minutes.
1. Heat the oil in a pan.
2. Add the onions and saute until tender, about 5-7 minutes.
3. Add the garlic and saute until fragrant, about a minute.
4. Add the tomatoes, peppers, cumin, paprika, harissa, salt and pepper and bring to a boil.
5. Reduce the heat and simmer until the sauce thickens, about 20-30 minutes.
6. Stir in the parsley.
7. Gently crack the eggs and place them in the sauce without breaking the yolks.
8. Cover and cook until the eggs are just set, about 3-5 minutes.
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