Monthly Archives: September 2018

Shakshuka – Baked Eggs

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The origin of this dish maybe debatable and controversial, but I’ve found it’s always a crowd pleaser and a wonderful option for brunch that can mostly be prepared ahead of time.  Recently made it for a brunch celebrating the engagement of the daughter of good friends and was asked for the recipe.

Accompanied it with grilled Greek flat bread (pita) topped with olive oil & Za’atar, brioche French toast, fresh fruit and Bloody Marys (not from a mix).

Shakshuka

  • Servings: 6
  • Difficulty: easy
  • Print

Middle Eastern baked eggs perfect for brunch

Make ahead: The entire recipe up to the point of adding the eggs can be made ahead up to a few hours. Just reheat to a simmer before adding the eggs when ready to finish.

Za’atar is an herb & spice blend found in Middle Eastern markets containing thyme, marjoram, oregano, sumac, toasted sesame seeds and other ingredients.

Ingredients

  • 4 Tbsp olive oil
  • 1 lb ground chorizo (remove from casing if using sausage)
  • 1 medium onion, halved and sliced thinly
  • 1 red bell pepper, sliced thinly (seeds removed)
  • 3 cloves garlic finely chopped
  • 1 tsp ground cumin
  • 1 tsp hot paprika
  • ½ tsp cayenne
  • 4 ripe plum/Roma tomatoes diced
  • 1 14 oz can diced tomatoes
  • ½ tsp salt
  • ½ tsp black pepper
  • 8 large eggs
  • ¼ cup chopped cilantro

Directions

  1. In a large sauté pan, heat 2 Tbsp of the olive oil on medium heat.
    1. Add the ground chorizo and brown thoroughly using a wooden spoon to break up into small pieces.
    2. Remove the chorizo using a slotted spoon and set aside
    3. Add the remaining 2 Tbsp of olive oil to the sauté pan and heat for 1 minute
    4. Add the garlic & onion and stir till softened but not browned
    5. Add the bell pepper and stir
    6. Add cumin, paprika and cayenne and stir
    7. Cook until peppers have softened – about 5 minutes
    8. Add in the fresh & canned tomatoes, stir well and bring to a simmer
    9. Reduce heat to medium low and continue to cook until well cooked – about 20 minutes
    10. Add reserved chorizo, stir and simmer for another 10 to 15 minutes
    11. Using a wooden spoon, make small holes in the sauce and gently crack and place one egg at a time into the pan. If easier, you can crack each egg into a bowl and then gently pour it into the sauce.
    12. Sprinkle each egg with freshly cracked pepper
    13. At this point you can either reduce the heat to low and cover the pan until the eggs are poached – about 8 minutes or you can finish by placing the pan in a preheated 375F degree oven for 10- 12 minutes to finish. I prefer to poach rather than bake but either way results in a very yummy dish
    14. Garnish with the cilantro and serve with warm grilled flat bread.

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