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

Robin And The Dog: My father-in-law who was in Angola during the war, makes it almost like you, except he skins the tomatoes (1 minute in hot water, than in cold water), when all is ready he cuts old dry bread in to small pieces and serves the soup on top of that in a bowl. Man I can tell you those Portuguese tomatoes makes this a real winner. Thanks for sharing.

Joseph catanzaro: we do all that with Italian pasta sauce dishes

Krityum: What kind of a knife is that?

Megna Megna: Yummy. Thanks for the recipe

tindo tare: that tomato looks so GMO. too much water, it looks white

SS S: arabic food

Shawn Smith: Looks awesome!

Susan Fischer: YUM!

Ben Meddeb: Shakshouka translates to roughly “an odd mix”, or “ weird mix” to basically mean “cook with whatever you have on hand”.
Since Tunisia is Mediterranean usually what’s on hand is tomatoes, peppers and olives/olive oil.
So traditionally there is no one rule or recipe for shakshouka.... it is the poor man go to dish, and over time it became a separate dish as you are showing here.

markgomez 1021: Turkish people call it Menemen

mo mousavi: This is very close to a persian breakfast meal with an exception of added feta cheese at the end and without the Harrissa sauce. I will try this recipe and thanks for sharing! !

Clovis de Cruz: Can you blend the tomatoes before pouring them onto the pan?

Fatma Ahmad: Deeeeelicious

Chaz Kovach: I made this and it was great. I agree no bread needed I also threw some shredded jack cheese before serving to increase the protein and it was great. Thanks for sharing the recipe.

valerie pvi: In Bulgaria the name of this traditional there meal is " Rustik eggs " And as Bulgaria is well known as the country with the most delicious tomatoes in the world ....mmmm...OMG .. .!!! Of course not harisa is used there, just a pinch chilly pepper from the garden.And if you put crumbled Feta cheese on the top....OMG!
Thank you for reminding me this fantastic flavour!

Souven_ir: In ALGERIA we call it Shakshuka too , and it should be eaten with bread (yuuuuuuuuum)

Naobi shamurai: I’m cooking this tomorrow.

Jana K: We called it as Egg curry in India, one of my mom's favourite recipes

Kiki Gee: i'm def gonna make this...but i will probably cook the eggs a little more - they look a little wiggly for my taste

T Cat: For spices I use tsp cumin tsp chilli, salt and at the end sprinkle garam masala over the top with coriander, banging! Plus I eat it with a paratha yumyum

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