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

Kæla: is this the same as afghani egg??? and you eat it with naan bread?? i want to re-create what my friends made me but idk what it's called. ☹

Peter Rabbit: I'd take Bacon/Sausage and Eggs with Hashbrowns, Biscuits, and Country Gravy with a side dish of Wheat Toast and Grits with hot Coffee and Orange Juice...
Yum Yum

Declan McDonnell: Looks tasty, although potentially high risk of Flushian Roulette with your bowels afterward.

Vicky Jones: Looks like a great recipe. Sounds like some subscribers could use an upgrade in behavior however. Keep up the good work.

elibutton: finally a Shaksuhka with GARLIC! I love GARLIC BABY!! I'm gonna make this and let you know how it goes.

Internet Entity: I think it's quite expensive. Tomatos in general are really expensive. Like 6-10 EUR / kg if you want organic ones.

Sameena Bayanzai: just need arabiv bread with it

ThePainterr: Loved your pointers and tips and the way you filmed this ...one of the best examples of getting it right! Kudu's to you. You won my mouth watering subscription!!!!!

Aaron Miller: Can't wait to try it

Amy Roma: It is more famous in North Africa , you should try "Algerian Hmiss" it is similar to Shakshuka but based on grilled pepper and tomato it's the best ... ☺✌

Cassidy Heath: Who would have believed that I`ve been capable of achieving these wonderful results? I discovered my weight was 9 pounds lighter after two days. I looked “loso shocking plan” paleo program on Google, that was key to knowing these information. This cook book has recipes that even the hungriest man will cherish.

ohka on wheels: don't!!!!!!
don't put paprika in the shakshuka
put som shiffka or chilli
my grendma put there white salty cheese and basile or zaatar

Juliana Bunnell: We cut garlic the same way. In a frenzy.

Leo lion: surely a brown person did it first, then the hybrids claimed it as usual

Bonquishria: I'm sorry, but nobody eats this with a spoon.

Danielle McKinney El: Looks Delicious , Does hair fall from the Arms? I'm ODC??

a1930ford: I have cooked this dish twice, without the secret ingredient Harissa though, and I really enjoyed it. However, how do you reduce it down for a single serving dish instead of making so much. I didn't save the left over by trying to freeze any, as I was not sure that was something I could do at the time. Thanks for sharing the recipe. I enjoyed the dish very much when i last cooked it. Can excess dish be put into a freezer bag and saved or not?

SABRINA SHARIFF: looking nice but the eggs don't looked properly cooked!!

zouhaire salhi: sopir

I Perez: I'm thinking about adding Chipotle on mine...😋

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