Big Brunch Shakshouka. Chakchouka (also called shakshouka) is a Tunisian and Israeli dish of tomatoes, onions, pepper, spices, and eggs. It's usually eaten for breakfast or lunch, but I think it's tasty anytime. It is similar to the Turkish dish 'Menemen' and to the Latin American breakfast dish 'Huevos Rancheros.' This beautiful brunch (or light dinner!) of poached eggs in an aromatic sauce is all the rage.
Add the spinach and stir until wilted. Step-by-step guide for making traditional shakshuka (print-friendly recipe below) Cook onions, bell peppers, and garlic. Heat extra virgin olive oil in a large heavy skillet or pan. You can make Big Brunch Shakshouka using 15 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Big Brunch Shakshouka
- It’s 1 Tablespoons of oil.
- You need 1/2 of a medium onion, chopped.
- Prepare 1/2 of a red bell pepper, cored and chopped.
- Prepare 1 of jalapeño, minced.
- Prepare 4 of large cloves garlic, chopped.
- Prepare 2 Tablespoons of tomato paste.
- You need 2 teaspoons of dried oregano.
- It’s 1 teaspoon of paprika.
- It’s 1/2 teaspoon of cumin.
- Prepare 1/4 teaspoon of black pepper.
- Prepare 1 (28 oz.) of can crushed tomatoes.
- You need 1 cup of unsalted stock (veg or chicken).
- It’s 1 of + 1/4 teaspoon salt to start.
- It’s 12 of eggs, brought up to room temp (1 hr out of fridge b4 cooking).
- It’s of chopped cilantro & green onion for garnish.
Shakshuka is an easy, healthy breakfast (or any time of day) recipe in Israel and other parts of the Middle East and North Africa. It's a simple combination of simmering tomatoes, onions, garlic, spices and gently poached eggs. It's nourishing, filling and one recipe I guarantee you'll make time and again. If you're a fan of Middle Eastern cuisine or just brunch in general, you know that shakshouka is a pretty big deal.
Big Brunch Shakshouka step by step
- Preheat oven to 375F..
- In a 12"-13" oven safe deep sauté pan, bring the oil up to medium high heat and then sweat the onion, bell pepper, jalapeño, and garlic until the onion is translucent..
- Add the tomato paste, oregano, paprika, cumin, black pepper, stir to combine, and let the tomato paste caramelize and spices bloom for a minute or so..
- Add the crushed tomatoes, stock, and salt, stir thoroughly, and bring the sauce to a boil for a minute or two. Check seasoning and adjust if needed..
- Crack the eggs into the pan, spacing them as evenly apart as you can, and place the pan in the middle rack of the oven..
- Depending on the size and temperature of your eggs as well as your preferred doneness for the yolk, it'll take anywhere from 15 to 23 minutes to cook. If you like runny yolks (and solid whites, of course) like I do, check at 15 minutes. When the eggs are properly poached, the whites will be opaque at the sides, and then just a bit filmy looking on the top..
- Sprinkle with chopped cilantro and green onions and serve..
- Enjoy! :).
This was definitely my favourite item on the menu — packed with unique flavour, while still satisfying the desire for classic brunch fare. The breakfast dish shakshouka is a vegetarian baked egg-tomato dish that debatably originated in Tunisia. Co-owner/ exec chef Joe Muench took that foundation and added smoked lentils, goat cheese and sumac mayo with Indian naan to eat on the side. It's a perfect illustration of this place's spark of delectable creativity. Simple Shakshouka: The Star of an Easy Brunch.