This week I was browsing the internet trying to find a perfect breakfast dish. Something a little on the healthy side, easy, yet tasty. Bingo, I stumbled upon Shakshuka!
Traditionally, Shakshuka is is a staple of Tunisian, Libyan, Algerian, Moroccan, and Egyptian cuisines, traditionally served in a cast iron pan or tajine with bread to mop up the sauce. It is also popular in Israel, where it was introduced by Tunisian Jews and Maghrebi Jews, hundreds of thousands of whom immigrated to Israel during the 1950s.
It’s a stunning dish and filled with flavor. I did a little take of my own, you’ll see down in the recipe below. D and I loved this dish, to be honest, I didn’t think he would. We served ours with ripped pitas for dipping. Also, thank you to Naked Juice for sponsoring this post and providing the juice. As you can see Naked Juice comes in larger containers which is perfect for sharing amongst family and friends this holiday season.
3 tablespoons of olive oil
3 cloves of garlic, minced
1 teaspoon of cumin
1 teaspoon of paprika
1/2 teaspoon of cayenne
1 28oz can of whole tomatoes peeled
1 teaspoon of salt
a couple turns of a pepper grinder
about 1 cup of feta cheese
1-2 diced jalapeños
parsley for garnish
warm pitas for serving
Pre-heat oven to 375. Add oil to skillet and add garlic and jalapeños for 2-3 minutes. Then add tomatoes, salt, cumin, paprika, cayenne. Simmer for about 10-12 minutes. Add in 3/4 of the feta and combine. Create little pockets in the sauce and add in your eggs. Then bake in oven for 7-10 min or until eggs are cooked. Remove from oven. Top with feta and parsley. Serve with warm pita breads!