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Recipe Detail

Breakfast Shakshouka

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Number of Servings:

Ingredients:

  1. 1/4 cups - extra virgin olive oil divided
  2. 1 - small onion chopped
  3. 3/4 cups - chopped fresh Anaheim chiles OR a 4 oz. can of chopped chiles, drained
  4. 2 cloves - garlic chopped
  5. 1 teaspoons - ground cumin
  6. 1/2 teaspoons - kosher salt
  7. 1 tablespoons - sweet or hot paprika
  8. 1 cans - 28 oz. crushed tomatoes
  9. 2 teaspoons - sugar
  10. 1/4 cups - chopped flat-leaf parsley divided
  11. 6 - large eggs
  12. - pepper
  13. 1/2 cups - crumbled feta cheese

Directions:

1. Heat 2 tablespoons of oil in a 12-inch cast-iron skillet over medium-high heat on a camp stove. Sauté onion and fresh chiles, if using, until softened, about 7-8 minutes. Add canned chiles, if using, along with garlic, cumin, salt, and paprika. Cook, stirring until garlic is softened, about 1 minute.

2. Add tomatoes and sugar; bring to simmering, then reduce heat and cook until flavors are blended and mixture is a little thicker, about 15 minutes. Stir in 1 tablespoon parsley.

3. With a wooden spoon, make 6 depressions in the tomato mixture. Crack 1 egg into each and sprinkle with salt and pepper. Cover skillet tightly with a lid or foil. Cook until eggs are set but yolks are still runny, about 5-9 minutes, rotating skillet 180 degrees halfway through cooking.

4. Scatter feta and remaining 3 tablespoons parsley over shakshouka, then drizzle with remaining 2 tablespoons oil. Serve with more oil at the table, if you like.


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