Spice up your breakfast with this Mediterranean shakshuka egg dish! It’s an umami bomb that’s bursting with bold flavors of night shades and spices, not to mention, Farmers Hen House eggs, that will transport your palate out of quarantine and into Constantine!
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1 red pepper
1/2 teaspoon pepper
pinch of salt
half an onion, chopped
2 cans chopped, unseasoned tomatoes
1 clove garlic
1/4 teaspoon smoked paprika
1/4 teaspoon chili powder
pinch of cayenne powder
1/2 Tablespoon olive oil
1/2 teaspoon harissa or chili garlic paste
2 Tablespoons tomato paste
6-8 slices of your favorite crusty bread. Sourdough works great.
2-3 peeled garlic cloves
Drizzle olive oil in the cast iron skillet and let it warm up over medium-high heat.
Chop the garlic, onion and red pepper, and place it in the skillet. Add a pinch of salt and pepper. Let it cook for 5-6 minutes or until the onion becomes translucent.
Add the smoked paprika, chili powder, and cayenne powder and stir to combine.
Add the chopped tomatoes, tomato paste and harissa into the skillet. Stir until everything mixes together. Let it simmer for 5-7 minutes for the sauce to reduce a bit.
Add pepper and salt to taste.
Crack 5-6 eggs over the tomato sauce. Make sure to cover the skillet and let it cook for another 5-6 minutes. Be careful not to overcook. You want the sauce and eggs to be slightly runny.
While the eggs are cooking, rub your bread sliced with olive oil and cook on a grill pan until toasted. If you don’t have a grill pad, you can put them on a sheet pan and stick them under the broiler.
Once the bread is grilled, rub both sides of each slice with the garlic. This will transfer just the right amount of garlic flavor to your bread.
Remove from the heat once the eggs are white and sprinkle chives on top.