Shakshuka
Eggs poached in a spiced tomato-and-pepper sauce — a North African / Middle Eastern brunch icon made entirely from things in every Tico fridge: eggs, tomato, sweet pepper, onion, cumin.
Ingredients
- 5 eggs
- 4 tomatoes (diced (or 1 can))
- 1 red bell pepper (diced)
- 1 onion (diced)
- 3 clovesgarlic (minced)
- 1 tspcumin
- 1 tsppaprika
- 1/4 cupcilantro
- 2 tbspoil
- salt and pepper (to taste)
Instructions
- 1
Sauté the onion, pepper, and garlic in oil until soft. Add the cumin and paprika and cook a minute.
- 2
Add the tomatoes and simmer into a thick sauce, about 10 minutes. Season well.
10:00 - 3
Make wells in the sauce and crack in the eggs. Cover and cook until the whites set but the yolks stay runny, about 6 minutes.
06:00 - 4
Scatter with cilantro and serve straight from the pan with bread or tortillas to scoop.
Notes
A one-pan breakfast-for-dinner that costs almost nothing. Add a crumble of fresh cheese on top, Tico-style. Spice it up with a minced chile. Photo: Adobe Stock (#376932058), licensed.
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Mezze Spread
A Middle Eastern table to graze across. The falafel batter starts with dried chickpeas soaked overnight, plan for that. Hummus and mujadara are both happy made ahead and served cool or at room temperature, so blend the hummus and cook the mujadara early. Get the shakshuka simmering on the stove while the falafel fries last so it's crunchy and hot straight out of the oil. Warm pita and lemon wedges all around. Bake the pita just before serving so it's warm, and make the tzatziki ahead. It's better once it's had time to chill.
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