Wanna spice up your weekend breakfast routine with a tomato-ey, hearty, Tunisian comfort food? This is the recipe to do just that. It’s Shakshuka: Eggs Poached in Tomato Sauce pronounced shak-shoo-kuh…and I’m in love with it!
Shakshuka: Eggs Poached in Tomato Sauce
This vibrant dish is so perfect as a slightly passive morning activity and I love it for entertaining weekend guests. Everyone will be so happy to get this one into their belly!
You guys know how I love to break down my recipes into a quick-overview of steps?…because recipes (and new dishes) can be intimidating.
Of course, the official recipe in this post is more detailed, but here’s the overview for this one:
Here’s my elevator pitch for how to make Shakshuka:
- Heat oil and sauté veggies
- Add tomato sauce, paste, and seasonings
- Simmer for a bit
- Add eggs, cover, and simmer a bit more
That’s it…no ovens, and no frying. Breakfast couldn’t be easier!
Here are the ingredients I use to make this recipe:
- olive oil
- bell pepper
- canned diced tomatoes
- tomato paste
- bay leaf
- salt and pepper
Here are the tools I use to make this recipe:
- Lodge 12″ skillet
- silicone spatula
If you make this Shakshuka, you’re gonna want my Baked Crostini to scoop it up…like a delicious shovel! It’s so easy to make…all you need is a baguette and some olive oil.
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