Raise your hand if you like breakfast for dinner? I LOVE breakfast for dinner and these days I am guilty of doing this more than once a week.
Life gets busy and time isn’t always on my side. On those days, I open the fridge at 5pm, stare at what’s on hand and dishes like this Shakshuka are prepped, cooked, and put on the table within 30 minutes.
Not only is this a great dinner (Levi and Isaac ate the sauce with a loaf of bread and a side of turkey sausage), but the leftover sauce, one or two eggs, and a bit of bread is a very, very easy week day morning breakfast.
The first time I made this for Eli, after he ate it, I got both a hug and a kiss. It’s a win-win for all! Keep a dozen eggs and this sauce in the fridge at all times. Now, that’s an order!
Shakusha
Ingredients:
2 Tablespoons olive oil
1 onion, finely chopped
4 cloves garlic, chopped
1 teaspoon ground cumin
1 tablespoon smoked paprika
1 28-oz. can of crushed tomatoes
1 teaspoon Celtic sea salt
1/2 teaspoon ground pepper
6 eggs
crumbled feta cheese
chopped fresh Italian parsley
loaf of french bread
Instructions:
Heat oil in a cast iron skillet. Add onions and cook unitl transparent and slightly golden brown. Add garlic, cumin, paprika, salt, and pepper. Stir for 1 minute until combined.
Add tomatoes (with liquid) and 1/2 – 3/4 cups of water. Once mixture starts to bubble, reduce heat to simmer, stirring occasionally, until sauce thickens. Simmer for 15 minutes. remove from heat.
Either heat another large cast iron skillet or individual skillets over medium heat. Add some sauce to the pan and crack eggs over sauce.
Cover skillet and cook until yolks are just set, about 4 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with feta and parsley and serve with bread, for dipping.
Susan Salzman writes The Urban Baker blog to explore her dedication to good food in the hope of adding beauty to the lives of her family and friends.