Shakshuka is an unbelievably delicious, beautiful, and easy brunch or dinner that you will love!
Have you made shakshuka before? I've been seeing posts on this delicious looking brunchy meal for some time...... I've been dreaming of this dish.
My dreams finally became a reality, and I'll be the first to report how completely delicious it is, and it's stupidly easy too. Seriously, so easy.
Here's a South African take on this traditionally northern African and Middle Eastern dish, it's just as delicious, but smokey and totally different. Hope you love it-
South African Inspired Shakshuka
- Large Skillet
- Measuring Cups
- Measuring Spoons
- cutting board
- 1 tablespoon extra virgin olive oil
- 1 cup chopped carrots and celery
- 2 cans diced tomatoes
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 teaspoons South African smokey spices I used Trader Joe's "South African Smoke" spice
- 4 fresh eggs
- 4 slices whole wheat bread
- 4 slices low moisture mozzarella cheese
- 2 cups tender greens I used arugula
- Heat large skillet on medium-low heat. Add olive oil and chopped vegetables once warm. Sautee vegetables until softened and translucent, about 5 minutes
- Pour diced tomatoes over vegetables, add salt, pepper, and spices. Let simmer until it thickens up, about 10 minutes. Stirring occasionally so it doesn't burn on the bottom.
- Once sauce is thickened up, make 4 indents with a wooden spoon into tomato mixture for the eggs. Carefully crack eggs into indented spots, let cook for about 6-8 minutes, or until desired doneness. Whites will be white and firm, yolk is best runny. If you have a lid big enough, cover dish to ensure even cooking of eggs
- While eggs are cooking, toast 4 slices of whole wheat bread. Top bread with greens and thin slices of mozzarella.
- Once eggs are to your desired doneness, spoon tomato sauce and egg mixture over toast. Add additional salt and pepper to taste. Enjoy immediately.
- The South African spice mix is made up of paprika, basil, garlic powder, and salt
- Don't leave the tomatoes in a well seasoned cast iron skillet for longer than 30 minutes. If you plan on leaving them in the pan for longer, or if you don't know if your skillet is seasoned enough, use a regular skillet instead.
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PS: this was one of my favorite foods to photograph. It was fun playing with this really colorful dish, and I love how my photos turned out. If you agree, and want to learn how to take your own beautiful food photos (aka: sign up for my food photography ecourse)...... check it all out here.