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Author Notes: The ultimate breakfast award—in my humble opinion—goes to Shakshouka, an Israeli / North African egg dish served straight from the pan. The smell of onions and garlic caramelizing, the tang of tomatoes and the heady, earthy scent of cumin wafting through the air is enough to instill the greatest pang of hunger ever felt. All you need to accompany the dish is a warm, fluffy pita—the perfect vehicle for stuffing, or mopping up the luscious sauce.
You can play around with this dish and add additional vegetable. My cousin in Israel adds sliced bell peppers, and sometimes even cauliflower. You can't really go wrong! —Merav
- 1 medium onion, diced
- 3-4 garlic cloves, finely sliced or diced
- 1 14.5 oz can of diced tomatoes
- 1 red chili, seeded and diced (optional)
- 1/2 tablespoon ground cumin (or more, to taste)
- 6 eggs
- kosher salt
- black pepper
- olive oil
- Heat a good glug of olive oil in a saute pan over medium-high heat, and add the onion, cooking until if begins to caramelize. Then add the garlic and chili (if using) and cook for 30 seconds longer, until fragrant. Add the tomatoes with their juices, and stir well to combine, reducing the heat to medium-low.
- Season well with salt and pepper and the cumin. Mix the sauce to combine and allow to simmer for about a minute. Then, crack each egg into the tomato mixture, spacing them out evenly.
- Season each egg with some pepper and salt, then cover with a lid until just cooked, but the yolks are still runny. Serve straight from the pan with warmed pita alongside.
- This recipe was entered in the contest for Your Best Middle Eastern Recipe