Brunch is without a doubt my favourite meal. I love waking up on the weekend, going out for a workout, and coming back to whip up and chow down on a delicious feast. Eggs are my go-to weekend meal, but I do like to mix them up a bit more than the simple scramble. So a big ol’ brunch of shakshuka does just the trick for me. If you new to shakshuka, it’s actually a lot more simple than it sounds. A staple in a lot of North African cuisines, it is a dish of is a dish of eggs poached in a sauce of tomatoes, chili peppers, and onions and spices. Served in a cast iron skillet, with a few slices of sourdough, it’s the perfect start to any weekend.
I used 4 eggs in mine, but you could easily increase add 6 eggs to the pan to serve a larger crowd. The spice level in this recipe is moderate, so add a little extra seasoning if you like spice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Cuisine: Paleo, Vegetarian, Gluten-Free, Dairy-Free
- 1 tablespoon organic butter
- 1 large onion, diced
- 1 red bell pepper, diced
- 2 garlic cloves, minced
- 1/4 teaspoon crushed chillies
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 28oz can crushed tomatoes
- 1 cup spinach
- Pinch sea salt
- 4–6 eggs
- To Serve: Chopped cilantro, toast & hot sauce
- Pre-heat oven to 375°F.
- Heat butter in a cast-iron skillet (or oven-safe skillet) on the stovetop on medium heat. Add the onion and red pepper.
- Sautee until vegetables are soft, stirring often not to burn. Add minced garlic and cook for another 1-2 minutes, stirring often.
- Add chillies, cumin and paprika to onion mixture stirring to ensure the vegetables are coated with spices. Cook for another 1 minute until fragrant.
- Add can of tomatoes to the pan and season with pinch of sea salt. Simmer on a low heat for about 10 minutes until tomatoes have thickened.
- Once the mixture had thickened, add the eggs. Using a spoon, carve a little whole into the tomato mixture and crack the eggs into the dish. There should be room in a large skillet to fit up to six eggs easily.
- Once the eggs are all cracked into the mixture, transfer the skillet to the oven for about 10 minutes until eggs are cooked. If you like runny eggs, keep an eye on the oven, and about 7 minutes should do the trick.
- Serve warm with lots of crusty bread and top with cilantro.