Shakshuka - The Dancing Eggs
vegetarian / prep time 10 minutes / cook time 10 minutes
Is it the weekend already? YASSS! that means it’s time for shakshuka.
One of my favourite breakfast eats is the Shakshuka. If it is Saturday or Sunday morning in my house you are most likely to stumble upon a huge pot of eggs sizzling in hot tomato and peppers sauce. The “dancing eggs” like our friends like to call it. Lately even my two older sons have joined the party to make sure there will not be a single bite left.
Personally my favourite part of the whole ceremony is dipping some bread into the leftover sauce, wiping the pot clean.
I am not one who likes to make things complicated and I hate long cooking. I have three kids so I need things to be quick and easy, yet still healthy and delicious. This recipe is perfect. It is super easy to make. It takes only about 10 minutes of prepping time and an additional 10 minutes of cooking. That’s it, just add in some bread and a fresh chopped salad and you have a full breakfast. Protein rich and yummy, to start your day right.
This is a vegetarian recipe, but if you are creative and need your meat in it too I believe it could be added inside.
Ingredients for a pot of 8-12 eggs
8-12 eggs (I prefer large)
2 tbs olive oil
1 large brown onion - chopped
3-4 garlic cloves - chopped
3 red bell peppers - diced
5 tomatoes – diced
350g gr / 12 oz canned tomato sauce
1/2 cup water
1 tsp dried basil
1 tsp dried oregano
1 tsp red paprika
Salt and black pepper to your taste.
Some fresh basil leaves (not a must)
Method
Heat up a large cast iron skillet. Add the olive oil. Once heated add the onion, fry until it gets see through for about 2 minutes, stir frequently.
Add in the garlic and bell pepper and fry for 4-5 min until soft. Stir constantly. Add the tomatoes, stir for 2 more min.
Add the tomato sauce, water and spices (salt, pepper, red paprika, oregano and basil) taste and adjust the season to your liking. Let it simmer until the sauce reduces a bit. Reduce the heat.
Gently crack the eggs into little holes you make in the sauce. Make sure the holes are far enough from each other.
Cover up the skillet and wait for about 6-10 minutes until the egg whites are set (the egg yolk stays soft). If you want the eggs well done then wait a bit more. Personally I like the egg yolk dripping and soft.
Uncover and top with some fresh basil, salt and black pepper to your liking.
That’s it. Enjoy as it is or with some bread and a chopped salad.
