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

shabtai arakanchi: eggs are mad undercooked, it's too watery

Varsha Desai: What do you eat it eith

lastpokemon: Before the Internet the Israelis used to market it along with other Arab food as theirs. hahaha Jewwwwwssss

LivingWithOsa TV: looks so yummy. I have to try this recipe next.

Bill Rayvan: Was I the only one hopping he would cut a finger.?

Ezra Ratner: Shakshuka has has the same argument as falafel, everyone says it's their creation😂

Alex Hernandez: qué guapo ese pelon 😙

Joseph Emini: Well I a Kurd and we cook it the same way and eat it with bread... shakshuka is the toy that makes different sounds and makes the baby cool down

Giovanni Pincoletti: Like your style, presentation. and the simplicity of your cooking.

prettycoder: Nice Video! Apologies for chiming in, I would appreciate your opinion. Have you heard the talk about - Dinanlinson Perfection Guide Approach (google it)? It is a smashing one off guide for discovering a collection of tasty paleo recipes without the hard work. Ive heard some decent things about it and my work buddy after a lifetime of fighting got cool success with it.

Dejavous Male: nice ! I didn't know anything about this dish I'm glad I landed here.I will definitely attempt to make this dish.The way you presented the video was I'm guessing as good as the dish itself.THUMBS UP.

paksallion: Shakshuouka is from Pakistan :)

Mounir Hachachna: This is a typical algerian dish

Rashmit Chhabra: It was delicious, tried it with bread.... loved it

arseymcpherson: Needs further reduction.

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.

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