There is something about discovering a new food that sticks with me - finding out a new way to combine ingredients that I had not previously tried before is fascinating - and then I just cannot get it out of my head! That is what happened to me when I tried a similar dish to this for the first time while taking Whole Foods Production at Bastyr during my Masters studies. During this course we were assigned to develop many different menu’s together, however the one product that has continued to happily haunt me is this: shakshuka.
Every time I have been curious about what to make for breakfast a little voice whispers, “shakshuka” inside my head. While I am wandering the grocery store looking for inspiration for a light dinner there it is again… “shakshuka.” So, in deciding to listen to my internal self, I have finally decided to whip up my own version of this tomato dish, only this time with a bit more flair and spice, and thus created…
Shakshuka (see also: shakshouka/chakchouka) is a stewed tomato and onion dish, made commonly with peppers as well, in which you poach eggs directly in the veggie mixture and serve it all from the same pan! It originates from the Mediterranean and Middle East, however this more modern version of it has been seen more commonly in North Africa. It is an incredibly simple dish to whip together and super flavorful as it is absolutely bursting with spices and aromatics.
Although I tried to stick without the same taste profile as the shakshuka that had entranced me while in school, I decided to kick up the heat by adding both red pepper flakes and harissa to the mix, in addition to the traditional salt, pepper, and paprika. Harissa is a Tunisian red pepper spice blend that provides a smokey, spicy, earthy flavor to the dish, that when incorporated with the sweet onions and acidic tomato, creates an amazing experience that provides to all the senses.
Absolutely everything in this recipe is so healthy! From hearty vegetables to antioxidant-filled spices, to the addition of eggs for protein - this dish really does provide it all. The star of this dish though really has to be the fire-roasted tomatoes, they are so nutritious. They are great sources of vitamin C, potassium, folate, and vitamin K, and are our largest dietary source of a strong antioxidant called lycopene. Consumption of tomatoes has been linked to improved skin and heart health, and cancer prevention - quite the list of benefits from something so delicious!
The recipe posted calls for baby spinach, however as you can probably see, I completely forgot to add it to the one shown here (it was a long morning!), but, feel free to add or subtract as you wish. I served my shakshuka with tortillas to make breakfast tacos, mainly because thats what was on my counter! However, serving this over a bed of warm polenta would be absolutely delightful - or any other vessel you choose. I would love to hear your ideas! I hope you enjoy and this recipe is able to warm you on one of these cold winter days.
Spicy Shakshuka with Goat Cheese and Cilantro
Ingredients:
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/2 large yellow onion, diced
1 red bell pepper, diced
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon paprika
1 teaspoon marjoram
2 teaspoons harissa
1 - 14 oz can fire roasted diced tomatoes (w/ liquid)
1/4 cup chicken broth
2 cups baby spinach leaves
2 large eggs (I prefer organic and pastured - local if possible!)
2 tablespoons cilantro leaves
2 tablespoons goat cheese
Directions:
Preheat oven to 375°F (190°C).
Heat olive oil in a medium cast iron pan over medium heat.
Add garlic and onions and sauté until transparent.
Add bell pepper and continue sautéing until soft.
Add the salt, pepper, red pepper flakes, paprika, marjoram, and harissa, and continue to cook for 1-2 more minutes, or until fragrant.
Add tomatoes and chicken broth and bring to a simmer.
Cook for about 10 minutes until all ingredients are soft and stewed.
Stir in the baby spinach until just beginning to wilt.
(At this point you can either keep the shakshuka cooking in the medium cast iron or transfer it to two smaller pans - I chose the latter.)
Create two small wells in the shakshuka (one in each small pan or two in the larger pan), and drop the eggs into each spot.
Place in the oven uncovered for 8-10 minutes, until the egg is cooked but the yolk is still soft.
Remove from oven and top with cilantro and crumbled goat cheese - Serve immediately!
Makes: 2 servings
Time: 40 minutes
Breakfast (or brunch.. or lunch.. or dinner) is served!