Say hello to shakshuka for breakfast: perfectly poached eggs in a spiced tomato sauce!
When I was 20, I worked at a Turkish-inspired restaurant right outside of Boston. It was there that I learned my love of spices. Specifically, Middle-Eastern spices.
Paprika, cumin, sumac, and cardamom. Aleppo, cinnamon, sesame, and baharat. Each different in its flavor and intensity, but each equally delicious.
Though I love more simplistic dishes, for me these spices bring a plate to the next level. They taste like they’re deeply rooted in the past– to a culture that existed thousands of years before now.
One dish that I especially fell in love with was shakshuka, a Turkish breakfast of eggs poached in a spiced tomato sauce. The sauce is flavorful enough to eat on its own, spiced with cumin, paprika, and red pepper.
The restaurant I worked at served it with zhoug, a sort of Middle-Eastern pesto made with cilantro, parsley, and green chili. It was the perfect accompaniment to the warm flavors of the shakshuka.
I decided to make my version of shakshuka with fresh Sunset Campari tomatoes. They add a wonderful freshness, as well as a gorgeous red color, to the dish. They’re really such a versatile tomato– you can really do anything with them!
As for the alternative name “eggs in hell,” how fun is that? I like a little danger with my food 🙂
For the shakshuka
- 1.5 pounds Campari tomatoes
- 1/2 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon Turkish seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- pinch red pepper flakes
- pinch black pepper
- 3 large eggs
- 4 slices toast, for serving
For the zhoug
- 1/2 bunch parsley
- 1/2 bunch cilantro
- 1/4 cup water
- 3 tablespoons olive oil
- 2 cloves garlic
- 1/2 teaspoon zatar
- pinch red pepper flakes
- salt to taste
- Heat water in a medium pot over high heat so it boils. Wash the tomatoes and score the bottoms with a small 'x'. Place the tomatoes 4-5 at a time into the boiling water for 15-20 seconds, then remove immediately and peel off the tomato skins (they should come right off). Repeat with remaining tomatoes.
- Preheat oven to 400°F.
- Sautee the onion, garlic, Turkish seasoning, paprika, salt, red pepper flakes, and black pepper until golden brown. Using your hands, squeeze the tomatoes into the sauce, breaking them apart. Cook everything for 10 minutes over medium low heat.
- Once cooked, place the mixture into a food processor or blender and pulse until smooth. Pour into a medium caste iron skillet.
- Make three indentations in the tomato mixture with the back of a spoon, then crack eggs into the holes. Place the skillet into the oven and bake for 15-20 minutes, or until the egg whites are fully white.
- While the eggs are baking, make the zhoug. Place all ingredients into a blender and pulse until smooth.
- Once the eggs are cooked, top with zhoug and serve with toast!
This post has been graciously sponsored by Sunset Grown. All opinions are 100% my own!