For brunch, I love a rich and divine dish. I want a meal that stands out. I want a dish that makes me question if I want to eat anything else for the day. I want a platter that holds my attention. And what if the brunch dish is not laden in butter or cheese? Fortunately, I only needed to look towards Shakshouka, a dish with North African or Turkish roots. Shakshouka is a simple, full-bodied dish. Eggs are poached in a rich tomato stew with onion, garlic, peppers and spices.
- 12" deep frying pan with lid
- 1 medium onion diced
- 4 cloves garlic minced fine
- 1 bell pepper diced
- 1 tablespoon vegetable oil traditionally made with olive oil
- 2 cans 796g/28oz Whole or Diced Tomatoes
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- ¼ to 1 teaspoon ground chili powder to taste
- ½ to 1 teaspoon table salt to taste
- 4 to 8 eggs
- ¼ cup cilantro optional, diced fine
- ¼ cup curly parsley optional, diced fine
- ¼ cup feta cheese optional, crumbled
- 1 avocado optional, chopped
- Buttered toasted bread optional
- On medium to medium high heat, in a 12” frying pan, drizzle vegetable oil.
- Cook onion and garlic in the pan until softened and fragrant, about 5 minutes.
- Add ground cumin, paprika and chili powder and bell pepper, cook until softened.
- Add cans of Whole or Diced tomatoes including liquid into the pan of onion, garlic and pepper.
- Allow the tomato mixture to simmer for 15 minutes until the liquid evaporates and the tomato stews to a thicker consistency.
- Using a tablespoon, create a well in the tomato stew and add an egg into the well. Repeat for all eggs. Spoon tomato mixture on top of egg whites. Turn heat down to medium heat on pan.
- Place lid on top of the pan and continue to simmer 5-7 minutes to cook the egg whites, while leaving the egg yolk runny.
- Remove lid. Garnish with cilantro, parsley, feta cheese or/and avocado. Serve with ladle full of warm tomato stew and poached egg into a bowl. I enjoy spreading onto buttered toasted bread.