Easy eggs and tomatoes breakfast dish (shakshuka). Great recipe for Easy eggs and tomatoes breakfast dish (shakshuka). The shakshuka is a common middle eastern dish and is quite easy to make. It makes great hangover food and is basically a blank page to whatever you might want to add to it.
A few warm spices and some fresh herbs complete this satisfying one-skillet dish! Serve it for breakfast, lunch, or dinner (brinner)! Crack an egg into a small bowl, then gently slip the egg into the tomato sauce. You can make Easy eggs and tomatoes breakfast dish (shakshuka) using 7 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Easy eggs and tomatoes breakfast dish (shakshuka)
- You need 1/2 of onion, chopped.
- It’s 4 small of tomatoes or 3 large ones, diced.
- It’s 2 of eggs.
- It’s 1/2 of multicoloured bell peppers, diced (optional).
- It’s 1 of garlic clove, diced.
- It’s 1 of salt and pepper.
- It’s 1 of cheese.
If the tomato sauce gets dry, add a few tablespoons of water. Shakshuka is a classic North African and Middle Eastern dish and one that's eaten for breakfast or any meal of the day. It's made from simple, healthy ingredients and is vegetarian. Shakshuka literally means "a mixture" and the traditional version uses tomatoes, onions and spices as the base with eggs poached on top.
Easy eggs and tomatoes breakfast dish (shakshuka) step by step
- Dice your tomatoes, onion, garlic and bell peppers if you chose to add them. It doesn't matter if they're in bigger or smaller chunks, just cut them as you like them in your salad..
- Put an old pan on a high fire. Add the ingridients you cut in the previous step, no need for oil, and cover the pan for 2-3 minutes. After that, you'll start seeing some fluids – that's exactly what you want! At this point you need to add any time of cheese you want, I usually add a piece or two of gouda but any type of cheese you have in your fridge will do. Let it melt down and have a little tatse – add pepper and salt accordingly. You can also add paprika, chili powder, kajon or whatever you want..
- After the cheese melted and you like the taste of your tomatoes, add the eggs slowly and carefully. Cover the pan and let it cook of around 4-7 minutes, depends on how you like your fried eggs..
- That's it! Your dish is ready to serve. You can either serve in the pan itself (like I like to do) or plate it nicely. You can add some parsly as garnish, bacon bits or more chunks of cheese..
Heat the olive oil in a medium ovenproof skillet over medium-high heat. Warm the oil in a large, oven-safe skillet (preferably stainless steel) over medium heat. Once shimmering, add the onion, bell pepper, and salt. Gently fold in DICED TOMATOES, TOMATO PASTE, CUMIN, BAY LEAF, SALT, and PEPPER; stir to combine. Heat the vegetable oil in a skillet over medium heat.