Shakshuka
Brunch in One
Serves 3-4
I love this recipe. When I moved into my first apartment in the City, I served Shakshuka to my roommate Hiba and her boyfriend. I got a total kick out of how impressed they were because it’s so easy! Most importantly, you have big flavor with inexpensive ingredients. It may look like a long ingredient list, but it’s mostly just spices. The key is to really take it slow with caramelizing the onions.
Ingredients
2 tbsp olive oil
1 1/2 cups thinly sliced yellow onion
1 tbsp butter
salt
sugar
3 large garlic cloves thinly sliced
creole seasoning, such as Tony Chachere
cumin
paprika
cayenne
tomato paste
28 oz can diced fire-roasted tomatoes
1 cup cotija or crumbled feta
1 tomato on the vine, cut vertically into slices 1/2 to 3/4 in thick
4 eggs
pepper
micro greens or sprouts (optional for topping)
Instructions
1. Preheat the oven to 375 degrees.
2. Heat oil in a skillet on medium-low. Add the onion, pinch of salt, and butter. Cook, stirring occasionally for 10 minutes minutes. Stir in a healthy pinch of sugar, and cook for another 10 minutes. Onions should caramelize slowly and turn a nice rich brown. (You can add a splash of balsamic vinegar to deglaze when they’re finishing up.)
3. Add garlic and cook for 3-4 minutes string, until garlic is just starting to brown. Stir in 1/2 tsp tomato paste, 1/3 tsp creole seasoning, 1/2 tsp cumin, 1/2 tsp paprika, 1/4 tsp cayenne, and cook for one minute.
4. Pour in the canned tomatoes and lower heat to simmer until thickened for 15 minutes, stirring occasionally. Stir in 1/2 cup of the cheese and turn off the heat.
5. Use a spoon to create 4 deep round indents in the tomato mixture evenly spaced apart (see picture). Carefully crack the eggs into each indent without puncturing the yolk. Lightly press the tomato slices into the spaces between each egg. Sprinkle with 1/4 tsp salt, 1/4 tsp pepper, cheese, reserving whatever is left for topping. Bake until eggs are just set, approximately 7-10 minutes. Sprinkle with micro greens or hot sauce. Serve from the pan with pita bread, toasted bagels, or crusty bread.
