Nik’s Take on Shakshuka
This North African/Middle Eastern dish is perfect for those who like more complex breakfast flavors AND, of course, breakfast for dinner!
cut into slivers
extra-virgin olive oil
(I used fire roasted tomatoes from ALDI)
fresh tomatoes (roma, on the vine, etc.)
Salt and pepper
(I used smoked paprika)
cilantro and/or parsley
Set a skillet over medium heat and allow it to get hot before adding olive oil and then onions. Sautee about 2 minutes until they are softened.
Add the garlic and saute another minute before adding the canned and fresh tomatoes and stirring.
Add the spices, including salt and pepper and stir again.
Make four “holes” in the tomato mixture. Crack a whole egg into each hole. Reduce heat to medium-low and cover the pan.
Cook for about 5-8 minutes or until eggs are poached to your liking. Turn off heat and allow the pan to cool. Tomato mixture will thicken upon standing.