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
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
- In a large sauté pan, heat 2 Tbsp of the olive oil on medium heat.
- Add the ground chorizo and brown thoroughly using a wooden spoon to break up into small pieces.
- Remove the chorizo using a slotted spoon and set aside
- Add the remaining 2 Tbsp of olive oil to the sauté pan and heat for 1 minute
- Add the garlic & onion and stir till softened but not browned
- Add the bell pepper and stir
- Add cumin, paprika and cayenne and stir
- Cook until peppers have softened – about 5 minutes
- Add in the fresh & canned tomatoes, stir well and bring to a simmer
- Reduce heat to medium low and continue to cook until well cooked – about 20 minutes
- Add reserved chorizo, stir and simmer for another 10 to 15 minutes
- 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.
- Sprinkle each egg with freshly cracked pepper
- 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
- Garnish with the cilantro and serve with warm grilled flat bread.
The Persnickety Palate 