Shakshuka… Or “Yay, we’re not sick anymore” dinner

shakshuka

The saga of diversifying the munchkin’s palate continues. This week’s chapter unfortunately includes a painfully long family battle with an ugly virus so introducing any new flavors had to be put on the back burner. However, we all seem to be coming out of the dark as of last night (ish) so I jumped at the chance to spice up our dinner (and provide something more satiating than the water, rice, and cold meds diet we’ve been on for the past 9 days). Introducing: my shakshuka.

onion, tomato, berbere

The beauty of my version of this poached egg and tomato dish is its not only super easy and healthy, but quite the fusion food (why introduce one flavor when you can introduce several)!  While the origin of shakshuka is disputed, one thing everyone can agree on is its super tasty. My recipe includes a spice blend from Ethiopia called berbere which includes spices like chilies, cinnamon, fenugreek, and coriander to name just a few. Don’t worry if you can’t find berbere- have fun playing around with different spice blends (curry, harissa, etc.). In fact, this dish is so versatile that you can really do anything with it! Add more veggies, cheese, herbs, or sauces (I topped this one with a chimichurri). Breakfast for dinner? Sure! Warm spices? Yes please! Zesty Argentinean salsa on top? Heck yes! Bread?? Mmmmmm.

Print Recipe
Shakshuka with Chimichurri
A spicy blend of flavors cooked with rich tomatoes that makes the perfect poaching sauce for eggs!
Course Main Dish
Prep Time 20 min
Cook Time 30 min
Servings
portions
Ingredients
Shakshuka
Chimichurri
Course Main Dish
Prep Time 20 min
Cook Time 30 min
Servings
portions
Ingredients
Shakshuka
Chimichurri
Instructions
  1. 2 hours before serving combine chimichurri ingredients in small bowl and set aside (this sauce tastes better the longer it sits).
  2. In a saucepan with a tall edge, heat oil on medium heat. Saute the onions, jalapeno, and garlic until soft. Add in the spice blend and cook for 1 min, until aromatic. Add in the crushed tomatoes. Lower the heat, cover, and cook until dark and thick (20-30 minutes). Remove lid and carefully added the eggs to the sauce. Cover and cook for 3-4 minutes (until whites are set but yolks are still runny). Serve with chimichurri, herbs, and grilled bread!!
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