Sometimes I just want something elevated when it comes to eggs for dinner. I mean, don’t get me wrong, I absolutely love eggs and I eat them pretty much every day. That’s why I love this recipe for Eggs Shakshuka. It’s a simple recipe, originally from Israel, but you can find it almost anywhere nowadays.
Growing up in Ireland pretty much almost half of my life we would eat eggs sometimes for dinner. I loved when we would have a big fry up for dinner. Since moving to California, I would always see different variations of egg dishes on menus from eggs in purgatory, to eggs baked in tomatoes and finally Shakshuka.
Why I Love Eggs Shakshuka
This dish is a delightful combination of eggs poached in a spicy tomato sauce with onions and peppers. To finish it off, you add soft cheese and fresh cilantro. Yummy. Eggs Shakshuka is one of those dishes that easily impresses friends and family when you serve it. I love to eat it with some crusty bread to dip in the spicy sauce. If you don’t have goat’s cheese, you can substitute feta, cream cheese, or even queso! You just want a creamy, soft cheese that will melt easily into the tomato sauce.
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A fun and simple egg and tomato recipe orginating from Israel. If you do not have all the ingredients dont worry about it. As long as you have an onion, bell pepper, tomaotes and eggs you are pretty much good to go. Once you make the sauce the whole thing comes together in minutes and its on the table.
3 tablespoons extra virgin olive oil
1 yellow onion, diced
1 red or green bell pepper, sliced
4 cloves garlic, minced
1/2 teaspoon chili flakes
1 teaspoon cumin
1 teaspoon paprika
1 – 28 oz can whole San Marzano tomatoes
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
3/4 cup goats cheese
6 large eggs
1/2 cup cilantro leaves, roughly chopped
- Heat oil in a large non-stick skillet over medium heat and cook onion and bell pepper for about 5-6 minutes or until softened.
- Add garlic, chili flakes, cumin, and paprika. Cook and stir for one minute to open up the aromas.
- Pour the can of tomatoes into the pan. Using a potato masher, crush the tomatoes until well mixed and broken down. Cook for 2 minutes.
- Make indentations in the tomatoes and crack an egg into each hole. Sprinkle with half the goats cheese. Place lid on top and simmer for about 3 minutes until the whites are cooked and the yolk is still somewhat runny.
- Remove lid, top with remaining cheese and cilantro. Serve warm.
Substitution: you can use any white soft cheese really such as cream cheese, feta, queso etc.
- Category: Breakfast
Keywords: eggs, tomatoes, cheese, international