This my friend, can be breakfast, lunch, dinner OR all day breakfast.
Don’t you just love the idea of “all day breakfast?”
I mean, why restrict eggs, pancakes and waffles for breakfast only, right? I bet the person who came up with this all-day-breakfast-concept is someone who is not an early bird and could not make it in time to have his scrambled eggs by 10am. Basically someone who is like me. *high 5*
My, my time has really flown. It is Thursday already? New Year was 21 days ago? No freaking way. This is just surreal. I am glad that work didn’t feel draggy. I am actually happy to be back to work and I am not saying this because the boss reads my blog. Neither for a fact that it’s payday tomorrow or because there is this pot that I am eyeing.
Fine, I’m digressing.
Shakshouka or shakshuka is a popular Middle east/Tunisian cuisine that is basically a tomato-ish dish with eggs. The eggs can either be poached in the sauce or baked in the oven.
Although Shakshuka is mostly eaten for breakfast in countries like Israel, I often end up making them for dinner. But hey, leftovers can easily be breakfast for the next day. Yeah, I’m totally cool with that. Who doesn’t love leftovers anyways?
Shakshuka is mostly eaten with bread, but it is wonderful on its own too or even with some pasta or mash by the side.
The name of the dish can be quite a mouthful, but making it is actually really easy. It is also a versatile dish, thus you can either stick to the basic recipe or add a whole lot of other ingredients to spice things up. You can opt to make it vegetarian or you can also bulk it up with some ground beef if you favor.
If you are doing this for some guests, it would be lovely to serve this Shakshuka in individual baking dishes/ramekins. When I am serving this to my family members, I prefer to use a large pan/skillet and all of us can dig in with slices of baguette or sourdough bread to mop up the sauce.
This One Pot Shakshuka is not only delicious, but is also healthy and easy on the wallet. Easy, yummy and inexpensive? What else do you need, really?
I have seen that there are two variants of this popular dish. Over here in Singapore, the Arabs tend to make it more spicy, where else the classic recipe actually uses less spices and more tomatoes and is somehow being pretty similar to a Bolognese. If you would prefer a spicy shashuka with more spices, you can check out the recipe here.
I personally prefer it to be full of tomato flavor, like this one here. Do give this recipe a try people. It literally takes a mere 30 minutes.
- 3 tablespoons olive oil
- 2 medium onions, chopped
- 3 green chilli, sliced (or jalapeno)
- 6 garlic cloves, finely chopped
- 2 tablespoon tomato paste
- 1 whole peeled tomatoes, crushed (411g)
- 2 tomatoes, chopped
- 250g ground beef (optional)
- 1-2 tablespoons sugar
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 teaspoon sweet paprika
- 1 teaspoon cayenne, or to taste
- ½ teaspoon freshly ground black pepper
- 6 eggs
- ¼ cup chopped cilantro
- Heat oil in a large skillet over medium-low heat.
- Saute onion for 5 minutes.
- Add garlic and cook for another 1 minute.
- Mix in all the spices and cook till fragrant.
- Stir in tomato paste and saute well.
- If you are using ground beef, you can add the ground beef now and cook this for about 5 minutes.
- Add fresh tomatoes and canned tomatoes.
- Season with salt and simmer for about 10 minutes.
- Gently crack eggs into skillet over sauce and cook till eggs are just set, for about 7 minutes.
- Alternatively, you can cook the eggs, over the sauce in the oven for about 10 minutes.
- Top with cilantro and serve with slices of crusty bread.