• Lulu Perez

Fresh Tomato and Veggie Shakshuka

First time I had seen this dish was at brunch and one of my girlfriends, Jackie, ordered it at a cafe we went to. I had heard of the dish before, but timid to order something like this. I usually stick to something I'm familiar with. Let alone, cook it at home. Honestly, looked so delicious! And I knew that this dish would be easy to make. This dish only takes a couple of simple, staple ingredients. Eventually, I recreated shakshuka at home for a post workout meal, I was in the mood for breakfast at dinner time. It involved a couple of fresh tomatoes, zucchini, onion, bell pepper and garlic. Cook that down and crack those eggs and cook them until the whites were just firm and yolk was still runny with a slice of toasty, crusty sourdough bread on the side was just delightful. I've been making it ever since! One of my favorite brunch dishes!


Fresh Tomatoes and Veggie Shakshuka

Yield: 4 servings


Ingredients

  • 8 tomatoes, diced

  • 1 yellow bell pepper, diced

  • 1 jalapeño, diced

  • 1 quarter onion, diced

  • 1 zucchini, diced

  • 3 garlic cloves, minced

  • ½ tsp kosher salt

  • ¼ tsp fresh cracked pepper

  • 2 tbsp tomato paste

  • ¼ tsp crushed red pepper flakes

  • 4 slices of sourdough bread

  • 8 eggs

  • ¼ cup chopped parsley

  • ¼ cup crumbled feta or queso fresco


Directions

  1. In a large skillet, heat to medium low. Drizzle in olive oil and add the onions, jalapeño, bell pepper, zucchini, and garlic. Season with a pinch of salt and pepper. Saute for about 5 minutes until it becomes soft.

  2. Add the tomato paste and stir in until cooked down with vegetables. Drizzle in 3 tablespoons of olive oil and add in the tomatoes, crushed red pepper flakes and salt.

  3. Allow the vegetables and tomatoes to simmer and cook down for about 25 minutes, covered with lid on medium low.

  4. Check half way through cooking time and stir frequently, so all the flavors come together. If the sauce is too runny, remove the lid and continue to simmer.

  5. Taste and add more salt and pepper if needed.

  6. Using the back of a spoon, create a little well in the stew for each egg and gently crack each egg in. Keep the skillet on low with the lid on. Allow the eggs to cook for about 7 minutes. Check the eggs to see if the whites are just about set. Turn heat off.

  7. Butter and toast sourdough bread slices.

  8. Sprinkle chopped parsley and crumbled feta or queso fresco as a garnish.



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