Classic Shakshuka #BrunchWeek

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

Classic Shakshuka

When I was in Israel for a press trip a few years ago, the breakfasts and brunches we were provided were not really my cup of tea. It was a lot of heavy, savory dishes with hummus, tehina, salads and marinated vegetables, halloumi, baba ghanoush… just not really what I personally like in the morning as someone who grew up on eggs, bacon, and pancakes.

But they had one dish that I really enjoyed… and they ate it not just in the morning, but all day long… SHAKSHUKA.

Shakshuka is an egg dish in a slightly-spicy tomato-based sauce. My favorite versions of this dish were when the sauce was cooked down to be almost paste-like, so that’s how I make it at home too. This classic shakshuka dish is perfect for #BrunchWeek.

I also used Cento roasted red peppers in my dish. This company was nice enough to send me a variety of products to try for #BrunchWeek. Usually, I use fresh red and green peppers in my shakshuka, but the roasted red peppers they provided worked really well.

Also, it’s not in the photos because I totally forgot, but I like to serve my shakshuka with some feta cheese on top. I also throw some parsley on there when I have it, but if you don’t, no big deal. Parsley has a really mild flavor anyway. Jeffrey said to me as I was cooking: “Parsley is like the kid who is part of your group project but doesn’t show up to any meetings until the very end to stand at the presentation and look pretty.”

One final note: I make my shakshuka pretty mild, but you can kick up the heat by adding some spicier papers or more cayenne pepper. If you make it too spicy, try adding a little sugar to calm it down a bit. A lot of people put sugar in their sauce, but frankly I think the tomatoes are sweet enough.

Here’s the printable. Scroll down to see the other recipes being posted this week for #BrunchWeek!

Print

Classic Shakshuka

This middle eastern dish features eggs in a perfect slightly-spicy tomato sauce.

Ingredients

  • 2-3 Tablespoons extra virgin olive oil
  • 1 small onion
  • 1 small green pepper
  • 1 small red pepper (or use Cento's roasted red peppers)
  • 3 cloves garlic chopped finely or minced
  • 5-6 fresh tomatoes
  • 2 Tablespoons tomato paste
  • 1/2 Tablespoon cumin
  • 1/2 Tablespoon paprika
  • 1/2 teaspoon cayenne pepper (more to taste)
  • 1/2 teaspoon salt (more to taste)
  • 5-6 eggs
  • parsley (optional)
  • feta cheese (optional)

Instructions

  1. Dice the onion and peppers, and add them to a large pan with olive oil and garlic. Cook over medium-high heat until browned and slightly softened, about 5-10 minutes.

  2. Dice the tomatoes and add to the pan. Stir in the tomato paste, cumin, paprika, cayenne pepper, and salt.

  3. Cover and cook, stirring occasionally, for 15-20 minutes or longer until the tomatoes have broken down to create a thick sauce. If your sauce thickens too much, add a few tablespoons of water.

  4. Once the sauce has cooked, stir one last time and then make sure it is spread evenly in the pan. Crack eggs over sauce evenly throughout the pan.

  5. Allow the eggs to cook to your preference, typically around 10-15 minutes. Cover the pan if you want the eggs to cook faster.

  6. Serve warm, topped with parsley and feta if desired.

It’s the last day of #BrunchWeek! Here are some final yummy recipes for you to taste-test:

BrunchWeek Beverages:
Bloody Marys Three Ways from Karen’s Kitchen Stories
Fruit Tea from For the Love of Food
Lemon Basil Margarita from Sweet Beginnings
Texan 75 from Forking Up

BrunchWeek Egg Dishes:
Classic Shakshuka from The PinterTest Kitchen

BrunchWeek Breads, Grains, and Pastries:
Carrot Cake Overnight Chia Oatmeal from Love and Confections
Chinese Sugar Donuts from Rants From My Crazy Kitchen
Cinnamon Toast Crunch Crepes from 4 Sons ‘R’ Us

BrunchWeek Fruits, Vegetables and Sides:
Roasted Red Pepper and Asparagus Mini Tarts from Daily Dish Recipes

BrunchWeek Desserts:
Hazelnut Crusted Chocolate Tart from Culinary Adventures with Camilla
Mini Blueberry Lemon Coffee Cakes from Girl Abroad
Strawberry Shortcake Pound Cake from The Redhead Baker

Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.

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Allison is one of the co-founders here at The PinterTest Kitchen. She also works as a content marketing consultant and freelance writer - find out more at AllisonBoyer.com.

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