Happy 2019! I hope everyone had a safe and healthy New Year’s Eve. I am starting 2019 with this healthy brunch dish… shakshuka!
Shakshuka…it is just fun to say! It is a popular Middle Eastern dish, but has been making way into American restaurants. I first had this dish when I visited my friend in Los Angeles (L.A), this past March. My friend Taylor is a traveling nurse and for a few months was placed in L.A. So my friend Kimmy and I decided to visit her! We went hiking, ate all the good food (see below), visited Malibu winery, checked out roof top bars, went on a Warner Bros Studio tour, drank more wine, checked out Santa Monica beach, explored Venice, and much more!
Just a few places we ate at:
At Republique, I had this delicious Shakshuka filled with Middle Eastern flavors, eggs, cream, fresh herbs, and a crisp roll. This was my first time trying this dish and I loved it! I decided to re-create the dish. In my shakshuka, I eliminated the cream and large roll. Instead, I focused on the produce, eggs, and with a side of garlic naan bread. Super easy and fresh for brunch or even dinner!
Preheat oven to 350°F.
Heat medium size cast iron skillet on stove. Add oil and add onion, pepper, and garlic cloves. Let it cook on medium heat for 5 minutes.
Add spices and continue cooking for 5 more minutes, until veggies are soft.
Add tomatoes and sauce for 5 minutes. Simmer for 8-10 minutes (longer time for a more liquid sauce).
Create a “well” (a little hole) in the sauce to add the eggs. Add eggs into the wells.
Bake for 10-15 minutes (longer time if you don’t like a runny egg).
Enjoy with bread.
1/2 tbsp olive oil
1/2 onion, chopped
1 red pepper, chopped
3 garlic cloves, chopped
1 large tomato, chopped
3/4 cup tomato sauce
1/2 tsp ground coriander
1 tsp paprika
1/4 tsp cayenne
1/4 tsp cumin