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
Susana neira: Omg!!! Thank you for this amazing recipe... I just add some red pepper
youssef ben abid: you sure sound tunisian dude
Joey Mathew: I love your kitchen!
Joseph Doyen: I think I figured out how to make it for one, so I don't have to worry about leftovers...
Joseph Doyen: will this keep in the fridge?
Johnny's Rustic Kitchen: Nice one PG
Kira Kim: I am a Latina and we don't like our eggs like this. If I want my eggs almost dry (about 3 or 4 times more cooked than shown) should I leave it steaming for more time? Wouldn't the red part burn? If anyone tried this that I'm saying please let me know (:
Ariful Islam: like
Anna OConner: I love tomatoes and I love eggs, but Shakshuka has way too much tomato to egg ratio for me. I don't use alot of tomatoes when I make this....and I add some diced potatoes. I know, I bastardized the recipe, but it is good.
abd boji: I think this dish is spread all over the world because it uses eggs and tomatoes cooked together which available in the whole world so it is familiar dish around the world with different ways and names .
girlfriendsinuk: once i was very hungry in my dormitory and only had this small portable griller-toaster, eggs and dolmio's pasta sauce. so i made something that looked like that. i swear desperation makes anyone a genius.
Humayra Ali: Stop praising and pay attention to cooking!
Rachele Gennaro: hmmmmm...feeling extremely hungry!!!! good job 😏
Benjamin Wilson: Quaint recipe, but not authentic.
Ilyes Hacahni: Ojja or shakshouka that is the question.
Linda Petrongolo: Looks almost like eggs in pergatory
Angelica Terinte: I love it!! I will do it!!
Omar As: it looks disgusting
Sukhraj S Sehgal: This is like the coolest thing I have ever cooked. Respect mate, respect.
Diego Solis: I'm from Costa Rica and I call this "huevos rancheros" but I add some chili pepper, just a little bit.
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