Shakshouka is one of my favorite breakfast…and lunch…and dinner dishes. This dish is incredibly easy to put together and it’s equally delicious. It consists of a tomato base, peppers, onions, garlic, poached eggs, and spices. It’s incredibly filling and nutritious, so it is sure to keep you satisfied for hours, and thus, it’s the perfect brunch dish!!
Shakshouka originated in Northern Africa. Due to its proximity to Italy, there is actually a very similar Italian dish called ‘Eggs in purgatory’ (I know…not the most exciting name for a dish). The Italian dish adds eggs to leftover tomato sauce, just like Shakshouka.
This dish is a great way to eat your veggies in the morning. I add some zucchini and kale to my dish, but you can add any of your favorite veggies to make it your own. I cannot emphasize enough how much you’re going to love this dish. But don’t just take my word for it, try it out yourself!!
Shakshouka
Ingredients
- 1 teaspoon olive oil
- 2 cloves garlic, minced
- 1/2 yellow onion, diced
- 14.5 ounces diced tomatoes
- 1 small zucchini, sliced and halved
- 1 small bunch of kale, chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon red pepper flakes
- 2 eggs
- 4 slices of sourdough bread for dipping
Directions
- In a small skillet over medium heat, add olive oil, garlic, and yellow onion. Cook until garlic is golden brown and onions are translucent. Be careful not to burn the garlic and onions.
- Add tomatoes, zucchini, kale, and spices to the skillet. Stir so everything is well combined. Reduce the heat to low-medium heat and cook until the mixture begins to simmer (about 5-10 minutes).
- Use a spoon to make two openings in the tomato mixture. Crack one egg into each opening. Cover the skillet with a lid and cook until the egg is cooked (about 5 minutes).
- Remove from the heat. Toast sourdough and top the bread with the tomato mixture.