On Saturday this past weekend, we had a full on snow day. We got around 7 inches of snow and leaving the house really wasn’t an option. They wait to plow the streets until after the snow has stopped, and being a good South Texas girl, I have NO idea how to drive in snow! Our puppy Kuda (as you can see above) absolutely loves running around in the snow, so on Sunday when the weather improved, we had lots of fun in the winter wonderland of the woods!
Shakshuka is a really delicious middle easter breakfast of baked eggs in a chopped tomato sauce. Usually it has some spice to it and its often cook with onion and bell pepper. This was the perfect dish to have on Saturday morning when we were stuck at home. We built a fire for the day and just binged on movies and shows and had an all around lazy day.
As I said Shakshuka is traditionally made with onion and bell pepper, but I didn’t have either of those, I did however have fresh garlic, which is another requirement for Shakshuka, and chives to give it some onion flavor. A key flavor component is cumin, cayenne, and other chili powders. I used Za’atar and red chili flakes as well, and they really gave it a great flavor.
What you need:
- 2 14oz cans of chopped tomato or one large can
- 6 eggs
- 2 tbsp Harissa
- chives, chopped
- 3 garlic cloves, minced
- 1 tbsp Za’atar
- 1 tsp cumin
- 1/2 tsp cayenne
- 1/4 tsp red pepper flakes
- 1/2 tsp smoked paprika
- salt and pepper to taste
Pre-Heat your oven to 375F.
If you do have onions and bell pepper, use about half of each and sauté in your cast iron pan for 20min or so until they are soft.
After those cook, add in your minced garlic and cook for a min or two.
Add in the chives, tomatoes, harissa, and all of your spices. Simmer for 10 min.
Crack the eggs into the tomato mixture and put in the oven.
Bake for 7-10min and remove from the oven.
Sprinkle some more chives on top for garnish and serve with plenty of the tomato mixture under each egg.
This breakfast is so delicious, and is even better with some fresh grilled bread to dip in the tomato. Not being able to leave the house, we didn’t get to do this with fresh bread, but it was still really delicious!
It’s so easy to make and would really impress your guests if you hosted a brunch!
Buen Provecho, and for my fellow northern folk, stay warm!!