As I have mentioned numerous times on this blog I love brunch/ breakfast foods I really really do. When I am home on the weekend it is one of my favorite things in the world to make a delicious breakfast and a full french press of coffee and catch up on some TV, Podcasts, etc. from the past week. It is a great way to get into the weekend mood and wind down from the work week.
This past weekend I went full force both days on, Saturday I made the Mushroom English Muffin that I posted last weekend and on Sunday, since I had some tomato ‘sauce’ left over and had just made harissa, I thought it would be great to make Shakshuka. I also had recently bought a mini cast iron pan for spice toasting etc. so that turned out to be the perfect vessel for this delicious breakfast.
If you are unfamiliar with Shakshuka it is a popular breakfast/ lunch food that originated in North Africa just as Harissa. If you want more information about Shakshuka and other variations you can check out this video from the NY Times, the recipes in both Plenty: Vibrant Recipes from London’s Ottolenghi and Jerusalem A Cookbook by Yotam Ottolenghi and Sami Tamimi amongst other places on the interwebs.
While I made this for one person this is a food that is easy to scale up for more people making it a great, easy, and impressive food to make for when you have friends over for brunch. Another thing that makes this dish amazing is that you can very it in so many ways, as long as you have some tomatoes around you can make all sorts of variations based on what you have on hand.
1 shallot sliced
1 clove garlic minced
1/4 can of crushed tomatoes (I used San Marzano)
1 bay leaf
Salt to taste
Pepper to Taste
4 leaves chiffonaded basil
1 toasted english muffin or any other bread or pita
Finishing salt if desired
Small sauce pan
Lid to fit pan
Heat up your small sauce pan and add the butter and garlic
Saute the garlic until light brown then add the crushed tomatoes
To the tomatoes add the bay leaf, some salt, and pepper
Let everything simmer together for about 5 minutes on low while stiring occasionally
Add in the Harissa and Shallot and simmer for another 5 minutes or so
Remove the bay leaf and add in the basil
Create a small indentation in the sauce and add the egg
Keeping the heat on low and cover with the lid
Let cook for about 10 – 12 minutes
Once the white is opaque your egg is basically done you can cook longer or shorter depending on how runny you want your yolk.
Sprinkle with salt to finish
Serve in the pan with your toasty bread on the side and enjoy!