My grandfather used to make us a breakfast we called “Opa’s Special Eggs”. It was a scramble with bacon, onions and tomatoes…and when Opa made it, it was the best thing on earth. I had never seen another dish like it, until I walked into Inna’s Kitchen in Newton. Inna’s called the dish Shakshuka, and it was a skillet, similar to Opa’s Special Eggs, and without bacon. It was delicious.
Come to find out, Shakshuka is a traditional middle eastern baked egg dish, whose name loosely translates into “all shook up“. The dish is a delicious, vegetable base with just enough cumin and paprika to deepen the flavor. If you time the baking of the eggs just perfectly, the result will be a nice runny yolk that adds the perfect bit of richness to the veggie base.
This dish is perfect if you are having guests over for breakfast. I imagine it would be very easy to make the base in advance, and set it aside. 8 minutes before you wish to serve your guests, just add your eggs and bake. It is very little fuss and a whole lot of deliciousness!
- 1 Tbsp olive oil
- 1/2 medium onion (chopped finely)
- 1 small red pepper (chopped finely)
- 1/2 jalapeno (seeded, chopped finely)
- 2 garlic cloves (chopped finely)
- 1/2 tsp paprika
- 1/2 tsp cumin
- 2 medium vine-ripe tomatoes
- 1/2 tsp salt
- 1 Tbsp shredded parmesan cheese
- 2 large eggs
- Pre-heat oven to 350 degrees
- In a medium oven-proof skillet, heat the olive oil over medium heat
- Add onion, pepper and jalapeno, reduce heat to medium-low
- Slowly cook onion mixture until soft, about 20 minutes (if it starts to brown, turn heat to low)
- Meanwhile, place tomatoes in a food processor or blender, and pulse 5 – 8 times until mostly broken up, but not purified
- Increase heat under skillet to medium-high
- Add garlic and cook until garlic is soft, about 3 minutes
- Add cumin & paprika and cook until it becomes fragrant, about 1 minute
- Add tomatoes to the skillet
- Bring to a simmer, reduce heat to maintain simmer for 10 minutes
- Stir occasionally during the 10 minutes
- Turn heat off and sprinkle parmesan over the mixture
- Slowly crack eggs over the top of the skillet, making sure not to break the yolk
- Place skillet in oven and cook for 7 – 8 minutes, or until whites of eggs are solid and yolks are still “wobbly”
- Remove skillet from oven and serve (in skillet if possible)
– Renee Hirschberg
Fantastic breakfast. The eggs look great.
Wow I will definitely try making this one and will let you know how it goes. Thanks for sharing!
looks easier to cook, will try it this weekend.
thanks for the share!
OK just wana tell you that I tried making this today and it was a BOMB! thank you very much. Hope you post more awesome bfast recipes! <3
Thanks for posting this recipe! I can’t wait to try it.
wow.. easy recipe but full of nutrition.. thanks for this recipes
Pingback: Mornings in Ghent, Marketing, & Shakshuka * | PinoyMatters