This weekend I wanted to address another one of our SWWC resolutions: To Start Cooking with Flare.  I was inspired by this article from Nourish Atelier to cook Shakshuka for the first time and it was divine. This middle eastern breakfast dish can be eaten anytime and it has become a favorite to many chefs like British Chef Yotam Ottolenghi .  It is easy to prepare.  The base of this dish is made up of every day items that you probably have in your pantry now: eggs, peppers, onions, spices and tomatoes. It is just spicy and savory enough that you may even forget that you are eating breakfast.


  • Ingredients:
  • 2 Tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 1 jalapeño peppers
  • 2 cloves garlic, minced or grated, optional
  • 1 cans diced tomatoes with their juices
  • 1 roma tomato
  • 1 cup chicken broth (or veggie broth if vegetarian)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon fresh ground black pepper
  • 5 large eggs
  • 1 avocado, sliced
  • 1 handful of spinach
  • 3 Tablespoons chopped fresh cilantro 
  • Toasted tortillas
Instructions
  1. In the skillet, heat oil over medium heat.  Add the onions and peppers and sauté, until they're tender.   Stir in tomatoes, broth, cumin, paprika, oregano, salt, and pepper. Simmer for 20-25 minutes or until the mixture is thickened.
  2. Crack the eggs into the sauce.  Cover and cook for 6-8 minutes, or until done.  Remove the pan from the heat and sprinkle with cilantro. Serve with toasted tortillas or pita bread.

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