SHAKSHOUKA

SHAKSHUKA WITH A TWIST

Shakshuka is a tomato & red pepper based Middle Eastern dish with poached eggs right into the sauce, traditionally served with pita or bread. It is a one-skillet dish with tons of flavourful herbs & spices. 

My twist on a classic recipe is the addition of some leftover tofu & beans for some added heartiness. You can add any additional items to this base such as breakfast meats, mushrooms, or even harissa paste for a burst of flavour. 

INGREDIENTS

oven safe skillet

traditional pita or any bread you have on hand (I used rosemary ciabatta this time)

4 eggs

4 medium tomatoes (normally I use 1 can of diced tomatoes for a richer sauce but I did not have any) 

1/2 medium bell pepper

1 small onion

2 garlic cloves (minced)

1 tbsp extra virgin olive oil

1 tbsp brown sugar (optional, helps to caramelize the tomatoes)

1 tbsp ground cumin

1 tbsp smoked paprika
1 tbsp paprika

1 tbsp fresh thyme leaves

1 tbsp dried thyme leaves

feta cheese (substitute for goat cheese or any other tangy cheese)

parsley to garnish

salt & pepper to taste

SHAKSHOUKA can be made without these ingredients but if you want to add some heartiness to your breakfast or brunch, add:
OPTIONAL: 1/2 can of navy beans or chick peas 

OPTIONAL: tofu

NOTE: Recipe shown with additional ingredients added.

METHOD

Chop your tomatoes into tiny pieces. Heat your skillet on high, add olive oil & chopped tomatoes so they begin to break down. 

Mince garlic, chop onions, & bell peppers. 

Add your garlic & onions to the pot, mix, let the sauce simmer then add chopped bell peppers. You add each ingredient one at a time to build flavours into the dish. 

Reduce heat to medium. Add brown sugar, ground cumin, smoked paprika, fresh & dried thyme leaves to your skillet. 

Add 1/4 cup water to deglaze the pan. 

Add chopped tofu & beans to your Shakshouka. Let the sauce continue to simmer. 

Meanwhile, slice & slightly toast your bread with some extra virgin olive oil. 

Mix the sauce one last time then add crumbles of feta. Do not mix again.

Create 4 wells into your sauce for the eggs.

Tip: I always crack my eggs into a bowl then add it to any dish to avoid cracking shells into the pot or pan. 

Add eggs into the wells & cover skillet. Reduce heat to low. The steam will slowly poach the eggs to over easy; keep a runny yolk. 

Garnish with chopped parsley, sea salt & black pepper. 

Serve immediately with warm bread; serves up to 4. 

XO 

Kiran | THE BLANK PLATE

HAVE THE SKILLET TAKES TO BE CREATIVE : BAKED EGGS, TOMATOES & ASPARAGUS SPEARS

HAVE THE SKILLET TAKES TO BE CREATIVE : BAKED EGGS, TOMATOES & ASPARAGUS SPEARS

Skillets are the easiest way to have a one pot breakfast for two. The tangy tomatoes and toast compliment the baked eggs. 

So grab a fork & enjoy this dish right out of the skillet!

INGREDIENTS

2 fresh tomatoes or 1/2 can diced tomatoes

2 eggs

2 piece of Ezekiel toast

5-6 asparagus spears

1 tbsp chopped garlic

1 tbsp chopped parsley

1 tbsp chopped chives 

1/2 tbsp Italian seasoning

1/2 tbsp brown sugar

METHOD

In an oven-safe skillet, add diced tomatoes and garlic. Sauté for 1 minute. 

Cut asparagus into 1 inch pieces. Add that to the skillet with Italian seasoning & brown sugar. Mix.

Crack two eggs and either cover the skillet and toast the bread OR broil in the oven with sliced bread on the sides. 

Top with parsley and chives & enjoy right out of the skillet. 

XO

Kiran & THE BLANK PLATE