As summer winds down, I'm savoring the last, lingering tomatoes on the vine. And to celebrate the final basketful of tomatoes, I'm tossing them into one of my favorite Sunday brunches -- Shakshuka. Tongue twister, right?! Hang tight -- the name is tricky, the dish is not!
Shakshuka is a Middle Eastern dish, comprised of a tomato and red pepper sauce mixed with warm spices and topped with baked eggs. It's a one-skillet sort of dish -- another reason it's in my top 10 hit collection -- and makes for a tasty leftover dinner on those extremely lazy Sundays.To start, I prefer to use a cast iron skillet. Besides it's use as a hefty weapon and sturdy cooking device, the cast iron is a perfect in-the-kitchen-bicep-curl-workout. And as we all know, it's helpful to break a sweat before diving into a big brunch like this one. After saucing up the onion, garlic, spices and tomatoes, it's time to crack those eggs. Be gentle, though. You'll need to nicely nestle them into a little pocket before popping the weighty skillet into the oven.
Once the egg whites firm up, remove from the oven, garnish with parsley and get to chowing. And if you're like me, you'll have leftovers, and probably eat Shakshuka again for dinner, too.
Recipe type: Brunch, Breakfast
Cuisine: Paleo, Whole30, 21DSD
Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Makes 3 servings
1 serving : 253 // 13 C // 10 F // 29 P
- 1 Tbsp. butter
- 1 yellow onion, diced
- 1 red bell pepper, sliced
- 2 garlic cloves, minced
- Dash of salt and pepper
- 1 teaspoon paprika
- ½ teaspoon chili powder
- ½ teaspoon cumin
- 1 15-ounce can of tomatoes, crushed
- 1/2 pound ground turkey
- 4 eggs
- Parsley to garnish
- Preheat oven to 375 degrees.
- Over medium heat in a large cast iron skillet, melt butter. Add onion, red bell pepper, garlic, salt, pepper, paprika, chili powder and cumin. Stir occasionally, allowing to cook until yellow onion and bell pepper are slightly softened, 8-10 minutes.
- Add canned tomatoes and ground turkey; stir to combine ingredients. Cover with a lid and cook for about 10 minutes. Meat should no longer be pink.
- Make 4 small pockets for each egg to sit. Crack egg into each pocket.
- Place skillet in the oven and cook for 10-12 minutes, or until egg whites set.
- Remove from oven, garnish with parsley and serve!