This post is sponsored by Pete and Gerry’s Organic Eggs
If you’ve never tried Shakshuka, then this is the time to begin! Delicious tomatoes, onion and spices with fresh organic eggs dropped into the pan for the perfect family style breakfast.
I had heard about the Middle Eastern dish called Shakshuka before but have never tried it up until now. I’m glad I did because the flavor is highly addictive and I can’t think of any better way to start the day than with a big bowl of this with fresh warm pita bread.
It’s also one of those dishes that looks like a lot of time and effort went into it, but truthfully, it’s very easy to make and only takes a little over thirty minutes! The tomatoes are slow cooked with onion and spices, but the hero of this Shakshuka recipe has to be the eggs. Once the tomatoes are cooked, the eggs are dropped right into the pan and then placed back in the oven to cook. Soft yolks are a must for this recipe, and I recommend finishing it with a heavy sprinkling of feta cheese and fresh parsley. Pete and Gerry’s Organic Eggs are perfect for making Shakshuka because the hens that lay them spend their days grazing in pastures on USDA Certified Organic small family farms. Once you burst those golden egg yolks with your fork, you’ll know exactly what I’m talking about. If you use quality ingredients, your recipes will always taste amazing!
What you need to Make My Breakfast Shakshuka Recipe
- Tomatoes- Canned are perfect. I like to use the chunky versions just because the texture works well with the eggs and feta.
- Tomato Paste- This is like injecting the tomatoes with even more intense tomato flavor.
- Feta Cheese- Buy it as a whole piece and crumble it yourself. The salty taste is exactly what the tomatoes need.
- Eggs- Pete and Gerry’s Organic Eggs! Sourced from small, local family farms, these eggs are the stars of Shakshuka so we definitely want to use the best! You can find Pete and Gerry’s Organic Eggs in the dairy section of most known grocery stores.
- Onion- A regular sweet white onion will work
- Spices- Paprika, cumin, oregano, garlic, salt and black pepper
- Garlic- Fresh cloves or minced from a jar will work, I prefer minced as it’s less messy.
- Bell Peppers- Green and yellow diced finely.
- Chicken stock- Can be substituted for veggie stock.
How long do the eggs take to cook? The eggs take about three minutes under the broiler. As soon as the yolks begin to look cloudy, I like to pulpit from the heat. Shakshuka is all about those soft, runny egg yolks.
Can I make my Shakshuka ahead of time? I don’t recommend it, there’s no replacement for a fresh cooked dish and it doesn’t take very long to put this recipe together.
How should I serve my Shakshuka? Using a large spoon, scoop up underneath each egg and transfer to a plate. You can add some tomatoes to the side and garnish with extra feta. Serve with warm pita bread on the side for everyone.
Is there a limit as to how many eggs I can add? I would recommend one egg for each person who's eating.
Where does the shakshuka recipe come from? Tunusian Jews took the dish to Israel.