Shakshuka, Susan Style

I first came across this recipe in one of my favorite cookbooks, “Plenty” by Yotam Ottolenghi. I loved this recipe at first sight and wanted to make it while on vacation at the beach. My only problem was that I didn’t have everything the original called for. So, being me, I decided to wing it and make up my own version. It turned out fantastic! We gave it a little Italian twist and now, after some polishing, its a solid recipe I make often and wanted to share with you all. The warm weather temps have got me thinking of all the delicious dishes that I can make with beautiful, ripe, farm fresh tomatoes; this dish is definitely one of them. I would serve this as a brunch dish but it could also be a very satisfying dinner alongside a green salad and some whole grain bread. Yum, eat up and enjoy!

Ingredients:
2 red bell peppers
1 orange or yellow bell pepper, sliced
1 large or 2 medium onions, sliced
2 cloves garlic, minced
6 roma tomatoes, diced or 15 cherry tomatoes, halved
2 TBS. chopped rosemary
2 TBS. chopped basil
6 eggs
1 TBS. olive oil
Salt and pepper to taste
½ tsp. crushed red pepper (optional)
Crusty whole grain bread

Directions:
1. Heat a 10-inch cast iron skillet over medium heat.


2. Add 1 TBS. of olive oil and all the sliced peppers and onions and saute for 5-10 minutes or until you get a nice color on them.
3. Add garlic and saute for a minute more. Add tomatoes, rosemary, salt and pepper.
4. Reduce heat to low and cook for 10 more minutes.


5. Make 6 gaps in the pepper tomato mixture and carefully break an egg in each gap.
6. Sprinkle eggs with salt and pepper and cover the skillet with a lid. Cook on very gentle heat for 10-12 minutes or until eggs are set.


7. Sprinkle with basil and serve alongside a crusty whole grain bread.

 

 

Print Recipe
Shaksuka Susan Style
Prep Time 20 mins
Cook Time 12 mins
Servings
ppl
Prep Time 20 mins
Cook Time 12 mins
Servings
ppl
Instructions
  1. Heat a 10-inch cast iron skillet over medium heat.
  2. Add 1 TBS. of olive oil and all the sliced peppers and onions and saute for 5-10 minutes or until you get a nice color on them.
  3. Add garlic and saute for a minute more. Add tomatoes, rosemary, salt and pepper.
  4. Reduce heat to low and cook for 10 more minutes.
  5. Make 6 gaps in the pepper tomato mixture and carefully break an egg in each gap.
  6. Sprinkle eggs with salt and pepper and cover the skillet with a lid. Cook on very gentle heat for 10-12 minutes or until eggs are set. Sprinkle with basil and serve alongside a crusty whole grain bread.