Middle Eastern Tomato Shakshookah

Are you looking for a really flavorful and healthy breakfast or brunch idea? Shakshookah is a favorite Middle Eastern recipe that makes a perfect gluten- free meal that can be eaten for breakfast, brunch, lunch or even dinner. 

My husband's family ate this breakfast growing up in Cairo, Egypt and brought their recipe with them when they came to the United States over fifty years ago. 

Although my husband doesn't really cook much, he does have a repertoire of about four recipes that his mother made, and this colorful tomato shakshookah is one of them.

He also makes wonderful plant-based dishes such as  Middle Eastern lemonade, Ful Medemas bean dish, and a lentil and rice dish called majeedera that we all love.

His Shakshooka an ideal recipe during the summer when local vegetables are plentiful and you are wondering what can you do with those tomatoes, onions and green peppers. Shakshookah could be the perfect recipe!

This flavorful breakfast idea is fast, easy, healthy and you don't have to even turn on your oven. You can serve it with a nice slice of polenta  or eat it with a baked potato for a heartier meal. It won't disappoint! Look at the end of the recipe for my favorite hack to speed up this recipe!

Author : Judee Algazi

Prep Time: 10 minutes

Cook and Sautee Time: 10-12 minutes

Serves: 2 generous portions

Ingredients: 

Olive oil 

1 med onion, diced

3 large summer tomatoes, peeled and diced in chunks or sliced

1 green or red bell pepper, diced in chunks or sliced

1/2 cup of thinly sliced zucchini (optional)
1 small jalapeño pepper, seeded and chopped (optional)
Freshly ground sea salt and black pepper
Fresh basil or cilantro, chopped as a garnish
4 eggs

Directions:
Sautee onion in olive oil in a large skillet on medium until translucent. Add tomatoes, red pepper, and optional vegetables and continue to cook on high for 2 minutes and then turn down to medium. Cook until vegetables are soft about 6-8 minutes. Turn flame to low and crack one egg at time over the vegetables giving space for each one. Cover the skillet and cook until eggs are the way you like them. Add salt and pepper.
Remove from skillet by portion and garnish with fresh basil..

Step by Step (see my shortcut method/hack at end of post)




Chop Vegetables

Sautee vegetables in olive oil in skillet until tender

Crack eggs one at a time over cooking vegetables

Cover and allow eggs to cook until eggs are desired consistency ( soft or hard cooked)

Remove from heat and place on serving dish

Decorate with fresh chopped basil, cilantro, cucumbers or whatever you choose

My Shortcut for making Shakshookah!

Don't have all these vegetables or time to chop veggies? Here is my favorite hack for making this delicious dish in half the time! Shakshooka shortcut link

Have you ever tasted Shakshookah? What's your favorite Middle Eastern Recipe?


Shared on : 

The Intrepid Reader Weekend Cooking

and originally shared on 
Katherine Martinelli's Breakfast