World's Best Breakfast Recipe - Shakshuka AKA Tomato Eggs

All Ingredients and Method Below!!! Check out my http://www.instagram.com/primal_gourmet for recipes and pics @primal_gourmet Turn on HD for maximum awesomeness! When it comes to Shakshuka, I'm a purist. I like to keep things simple and easy, focusing on the two star ingredients - the tomatoes and the eggs. The spice of the harissa (a magical Tunisian chili paste) and smokiness of the Spanish paprika are GLORIOUS alongside the sweet yet acidic tomatoes and creamy, rich eggs. Shakshuka is the ultimate breakfast or brunch dish because its all cooked in a single pan and can easily feed a crowd. Plus, its super healthy and will leave you satisfied but not weighed down. Give it a try and let me know what you think in the comments! Lots of Love, PG N.B: The measurements for this Shakshuka recipe should be taken with a grain of salt (see what I did there?!) Jokes aside, Shakshuka is something you should experiment with to find the perfect balance of spice, acidity and sweetness that works for you. Measurements will vary depending on the sweetness of the tomatoes and onion so be sure to taste and season in stages! I promise, once you make it, you will make it time and time again! Enjoy! Ingredients: 1/8 cup Organic extra virgin olive oil 8 Eggs (this recipe calls for 2-3 eggs per serving (I usually eat 3 eggs in a serving. You can easily adjust other ingredients depending on how many servings you are making) 5 large, ripe tomatoes – chopped into 1” cubes (overly ripe tomatoes are perfect here) 1 medium onion – diced 3-5 cloves garlic – roughly chopped (use more or less depending on your garlic tolerance. Also, mince or dice depending on how you like your garlic. I prefer a rough chop for this recipe because the garlic will have less of a chance to burn when frying if left larger.) 1 tsp smoked Spanish paprika 1 ¼ tsp harissa (use more or less depending on your spice tolerance – this stuff is HOT!) Salt and Pepper to taste 1 handful kalamata olives – roughly chopped and pitted (substitute any olive you like here) 1 handful fresh cilantro/coriander – roughly chopped (substitute parsley, dill, mint, or tarragon) Method: 1. Heat a large, cast iron skillet over medium heat. 2. Add olive oil to the pan. 3. Add onions and garlic to the oil, season with a pinch of salt and sauté for 10-15 minutes until translucent and soft – stirring occasionally so as not to burn. 4. Sprinkle in smoked paprika and coat the onions and garlic. Toast for 1-2 minutes, stirring constantly to prevent burning. 5. Add in tomatoes and season with another pinch of salt and freshly cracked black pepper. 6. Toss the tomatoes with the onions and garlic. Lower the heat to a medium-low and cover the pan with a lid to trap the steam. Continue to cook the tomatoes for 10-15 minutes, stirring occasionally to prevent the bottom of the pan from burning. 7. When the tomatoes reach the desired “chunkiness” (very technical, I know!) remove the lid and begin to crack the eggs directly into the tomato sauce. TIP: With your wooden spoon or spatula, create a small hole in the sauce and crack the egg into the hole you’ve created. This will help the egg to cook into the sauce, rather than over top of it. 8. Cover with a lid and cook until the whites have hardened but the yolks are still runny – approximately 6-8 minutes (This is personal preference. If you prefer your eggs well done like my picky brother, cook them a little bit longer.) 9. Remove from heat and garnish with your olives and fresh herbs. 10. Serve and enjoy your Paleo Shakshuka. Warning: This recipe may cause kitchen/cooking envy. Primal Gourmet claims no responsibility in disputes that should arise among the best of friends over who should wear the “Best Brunch” crown (though if you make this version it will probably be you. Just saying.) Music: Bensound - Funny Song

Comments

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Grant Wilson: Onion and garlic and spices for breakfast... and probably no deodorant. Ready for work.

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Thomas Kingkong Schillerlein: I suppose if you chop the tomatoes a little smaller than you can go faster with the cooking otherwise it would take too long.
Still, awesome video thanks

Ashmeed Mohammed: thats tomatoes choka and eggs

envie allen: this needs bacon

"bachler "burlingame high school: you should sharpen your knife

welderhelper79: Looks like a big ole plate of bull shit!

Chad H: needs bacon...or pork sausage.

Belagoun omar: that has been my breakfast since i remember, why dont you drop the harrissa in favor to some green diced green peppers

Turboganz: Nice take on a classic dish. But, I'm big on the right tool for the job. That knife is just plain wrong. It is more appropriate for tearing into large chunks of meat. It's readily obvious that it does poorly and inefficiently when slicing veggies. The French chef knife would be the obvious choice. Maybe that wooden spoon looks cool, but a thin stainless steel spoon would scoop the final product so much better. You're being instructive, so help your viewers make better choices.

Jake Lawrence: If you don't ruin it with the olives and cilantro it would be delicious!

Chris: Looks tasty. The actual video could have been WAY shorter though

Manuel J: My mom has cook this for me but without the olives and cilantro as a Mexican version of Huevos Rancheros adding fresh Jalapeno peppers instead of the chili paste. This tastes very good but now I got to try ur version with Olives and cilantro. Great video makes me think about my childhood days still living with my parents. Thanks for sharing this amazing recipe.

Tonio Yendis: All i would need is some crispy slices of bacon to go with this and maybe a bloody-mary too!

Joseph Padilla: Nice recipe but i used tomato paste and a few tomatoes.works the same but cost effective

Anamika kumari: You are so hot....jus like ur shashuka...!lol...gonna try this... Love from INDIA😝

Gerassimos Fourlanos: It reminds of Greek strapatsada. The difference is that strapatsada does not contain onions or garlic, only tomatoes, which need to be fried very well until they are almost burned. You also need oregano for seasoning and at the end you sprinkle the dish with grated feta cheese. It is another orgasmic dish with a pronounced Mediterranean flavour.

manuel ornelas: It Looks really nice and tasty, congrats, We have something Like that in Mexico https://youtu.be/WM1189eHWp8 Check it Out, nice Video by the way 😀😀😀🍌🍜🍜🍜

Helen Chowdhury: Video too long

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