Tomato Shakshuka

My mornings always always start with eggs. And if they don't, I'd question how well my day is going to go... Just kidding, I eat something other than eggs for breakfast here and there, but you get the point. I love them. And one of my absolute favorite ways to eat them is in this Tomato Shakshuka recipe. I grew up eating this and if you go to any iraqi household, I'm sure you'll find the same. We call it straight up fried "eggs and tomato". It's also so much easier than other versions of Shakshuka that require cooking onions and a few other ingredients, so cooking time is really short! Works great for anyone whose usually hangry in the mornings (*raises hand*). So here's the recipe - I hope you make it and enjoy it!

Tomato Shakshuka

A traditional dish of eggs poached in fried tomatoes

5 from 5 votes

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Course: Breakfast

Cuisine: Mediterranean, middle eastern

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Servings: 2 people

Author: Amina Al-Saigh

Ingredients

• ▢ 2 large tomatoes
• ▢ 2 tbsp olive oil
• ▢ 4 eggs
• ▢ salt & pepper to taste
• ▢ parsley for garnish

Instructions

• Start by chopping the tomatoes into small cubes.
• Place 2 tbsp of olive oil in a non-stick pan and turn on the heat to medium. Place the tomato in the pan and allow to cook uncovered for 3 minutes.
• Cover and cook the tomato for a further 4 minutes until they disintegrate and release juices. Season with salt (about ¼ tsp).
• Uncover and make 4 wells. Crack the eggs in the wells and allow to cook uncovered for 2-3 minutes.
• Cover for the last 30 seconds to 1 minute of cooking time. Ensure that you don’t over cook the yolk to a solid state (unless you prefer it that way). Season eggs with salt & pepper. Serve with pita bread & enjoy!

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