Whether you are an eggs-for-dinner family or looking for the perfect brunch option to wow your house guests, this one pan egg dish should be your new go-to! Traditionally an Israeli breakfast food, this hearty dish is served with challah or pita on the plate.
The only way to make a favorite recipe better? Incorporate our pasture raised eggs over store bought – we truly believe you can taste (and see!) the difference.
serves (3 – 4)
3 tbsp extra virgin olive oil (we love this one from Graza)
1 small onion, thinly sliced
1 red pepper, thinly sliced
3 garlic cloves, minced
1 jalapeno chili, thinly sliced
1 tsp smoked paprika
⅛ tsp cayenne pepper
1 tsp ground cumin
salt & pepper to taste
28 oz crushed tomatoes (Use fresh tomatoes when possible, skin & seed removed – we love these if you are going the store bought route)
2 tsp vinegar, sherry vinegar preferred
6 large pasture raised eggs
Cilantro leaves (optional)
Preheat oven to 400 F
Preheat skillet over medium heat on the range. Add oil and allow to heat for a minute. Add onion, pepper, garlic, chili, paprika, cayenne and cumin to the pan. Cook until the onions begin to soften, 2-4 minutes.
Remove from heat, stir in the vinegar and add the tomatoes. Simmer on the stove until tomatoes have thickened, should take about 8 -10 minutes.
Make 6 small wells with the back of a spoon in the Shakshuka base to accept eggs. Crack eggs into a small dish then carefully pour eggs into each well.
Place Shakshuka into the oven. Eggs should cook in approximately 7-10 minutes. We prefer our egg whites to be cooked while the yolk is still soft.
Once the eggs are cooked to your liking, remove from heat, garnish with cilantro leaves and serve with pita or challah on the side. To level up your meal, we reccommend serving it with any of our grilling sausages. Enjoy!