Shakshuka
A Turkish breakfast with a lil twist!
One pot to serve a delicious and easy breakfast.
Serves 4
Oh man this is one of my favorite breakfasts and I’m not a breakfast person at all!
This recipe may seem intense but it’s actually easier than it appears! It’s all done in on pan (or pot) and can serve 4-6 people easily!
If you are in a bigger hurry and don’t have time to roast the sweet potatoes, then just omit them completely! This is just my lil twist to the dish and is not how it is typically served!
Some notes on the recipe:
When roasting the sweet potatoes: cut them smaller so they roast evenly and quicker. However, you don’t want them full done as you will continue to cook them while they simmer in the sauce. You want them just under done.
Shakshuka
Ingredients:
1 yellow onion, med diced
1 red bell pepper
4 garlic cloves, minced
1 tbsp paprika
1 tsp cumin
2 tsp chili powder
1 28 oz can whole peeled tomatoes
2 tbsp harissa
1 med sweet potato, peeled & med. diced
2 tbsp oliv oil
salt & pepper
6-8 eggs
1 avocado, thinly sliced
Cilantro
Feta Cheese
Warm toast
Cast Iron skiller
Baking sheet
Directions:
Prep work:
Preheat the oven to 375 F. Wash, peel, & dice the sweet potato. Place on a baking sheet and toss with olive oil, salt, and pepper. Throw in the oven and roast for ~20 min.
Get your cast iron and heat on med-high & add olive oil. Once oil begins to shimmer, add the onions, bell pepper and begin to sauté. Add a hefty pinch of salt & pepper. Mix occasionally and allow browning to happen. After ~3-5 min and onions are translucent, add the garlic and spices to the pan. Let sauté for 2-3 minutes more.
Add the canned tomatoes and harissa tp the cast iron. Mix together and allow to simmer for about 10 min. Then add the roasted sweet potatoes, spinach, and another hefty pinch of salt and pepper to the pan. Mix in and simmer for an additional 5 min.
For the eggs:
create small pockets one at a time for the egg to cook in. Use a spoon to essentially create a “hole” and crack the egg into it. Repeat the process throughout the pan. Crack the desired amount of eggs (1-2 per serving).
Cover the pan and allow the eggs to cook for 6-8 min (depending on desired doneness).
For Serving:
Once eggs are cooked, sprinkle the feta and cilantro throughout the pan. Sprinkle additional salt & pepper on top if desired. For serving, scoop the eggs & mixture into a bowl or plate and finish with sliced avocado and buttered toast.
Serve & Enjoy!
Interested in other breakfast ideas? Check these out!
