Shakshuka - Spicy Tomato Eggs
Serve 2-3 eggs per person
I'm a complete sucker for eggs with tomatoes.
This version of the quintessential Middle Eastern/Arabic dish shakshuka is by
Ronny Joseph Lvovski
off of YouTube.
Although often served for breakfast, it is really just an anytime dish.
- 1/8 cup Organic extra virgin olive oil
- 8 Eggs
- 5 large, ripe tomatoes - chopped into 1" cubes (or tins)
- 1 medium onion, diced
- 3-5 cloves garlic, roughly chopped
- 1 tsp smoked Spanish paprika
- 1¼ tsp harissa or to taste
- salt & pepper to taste
- 1 handful kalamata olives, pitted and roughly chopped
- 1 handful fresh coriander, roughly chopped (substitute parsley, dill, mint, or tarragon)
Heat a large, cast iron skillet over medium heat.
Add a generous amount olive oil to the pan.
Add onions and garlic to the oil, season with a pinch of salt and sauté for 10-15 minutes until translucent and soft
- stirring occasionally so as not to burn.
Sprinkle in smoked paprika and coat the onions and garlic. Toast for 1-2 minutes, stirring constantly to prevent burning.
Add in tomatoes and season with another pinch of salt and freshly cracked black pepper.
Toss the tomatoes with the onions and garlic. Lower the heat to a medium-low and cover the pan with a lid to trap the steam.
Continue to cook the tomatoes for 10-15 minutes, stirring occasionally to prevent the bottom of the pan from burning.
When the tomato sauce reaches the desired thickness remove the lid and add the eggs -
with your wooden spoon or spatula, create a small hole in the sauce and crack each egg into the hole you’ve created.
This will help the egg to cook into the sauce, rather than over top of it.
Cover with a lid and cook until the whites have hardened but the yolks are still runny - approximately 6-8 minutes or to taste.
Remove from heat and garnish with your olives and fresh herbs.
Serve and enjoy your Paleo Shakshuka.