Now that tomato season is coming up it is time to introduce one of my favorite tomato dishes that can be had at virtually anytime of the day — Shakshuka.
My family is from Israel and though it’s commonly thought to be a breakfast dish, in Israeli homes it’s often served as a weeknight dinner. I on the other hand love it for any meal — breakfast, brunch, lunch and dinner. That’s why shakshuka an anytime anywhere kind of meal (permitting you have a stovetop and all the ingredients of course!)
Another reason I love this meal is that it doesn’t require you to have a bunch of ingredients on hand and you can make most of it in advance. That way, when you’re ready to eat putting together a meal takes no more than ten minutes!
2 tablespoons of olive oil
1 small onion, finely chopped
1 poblano pepper, finely chopped
1 jalapeño pepper, finely chopped
2 garlic cloves, minced
1 teaspoon of ground cumin
1 teaspoon of ground paprika
salt to taste
1 (28oz) can of diced tomatoes
1 tablespoon of flat leaf parsley, for garnish
1/2 cup of feta cheese, cubes (optional)
your favorite pita or crusty bread
In a large pan, heat olive oil over medium heat and begin sautéing onions and peppers
Cook until golden, about 7 minutes
Add garlic, spices and salt and stir for another minute
Add the tomatoes crushing them with your hands or with the back of a wooden spoon (if you don’t want to get your hands dirty)
Let the sauce cook for 5 more minutes, add more salt and pepper as needed
Make holes for the eggs and gently crack the eggs into them
Cover the pan with a lid until the eggs are cooked to your liking (I like a 5 minute egg)
Uncover the pan and remove from heat
Garnish with plenty of parsley and feta cheese
Enjoy with your favorite bread!
I often will make the sauce when I have a free moment and will either freeze it, or store it in the fridge for later use. Then when I want a quick meal, I can pick up some crusty bread and feta and my meal is basically done!