Shakshuka - Eggs Simmered in RichTomato Sauce - The Bearded Hiker | The Bearded Hiker

Shakshuka - easy, whole food, perfect for breakfast or dinner! Eggs simmered in a rich, spicy tomato sauce with Spanish chorizo, jalapeños, and veggies. Serve with crusty bread and avocados! Perfect Lenten dinner!

My go-to breakfast?  Eggs almost always.  Usually, it’s a very, very simple heuvos rancheros with the Mission super thin corn tortillas.  Eggs just last me all day…Well, until noon at least.   Even though the cholesterol police – wife – wants to stuff oatmeal in my face, she is satisfied as long as I eat eggs and beans.

Huevos rancheros is quick and mindless.  Shakshuka is what we have when we have a little more time on our hands.  Not that it takes that long, but it does require a tiny bit of prep and simmering time.  Not much though, don’t be afraid!  You can easily make a double batch of this over the weekend and use it all week, just dump some eggs in the wells.

Not that I have to remind you guys, but it’s also Lent.  I know alot of you who don’t eat meat on Friday also may not eat seafood.  Here is your answer guys.  Either leave out the chorizo or use Soyrizo (love that stuff).  Melissa’s has one and Trader Joe’s or you can make your own Soyrizo.  It makes a really filling, delicious dinner.  No one will complain.


It’s also a great company food.  You can easily crack six eggs in a big skillet and call it breakfast or dinner or brunch for that matter!

SHAKSHUKA

INGREDIENTS

1-28 ounce can crushed tomatoes
8 ounces sliced cured chorizo, or Soyrizo
4 cloves garlic
1/2 onion, chopped
8 ounces of mushrooms
1/2 bell pepper, chopped
1 teaspoon turmeric
1.5 teaspoons cumin
pinch of salt and pepper
crumbled queso fresco
cilantro chopped
4-6 eggs
baguette, pita, tortillas
1 jalapeño, sliced, optional
avocado sliced, optional

DIRECTIONS

In a large cast iron skillet, ideally 10-12″ for four to six eggs, pour about a tablespoon of oil and set to medium-high.  When the oil is hot, throw in your unpeeled cloves of garlic for about 4-5 minutes, tossing about until it browns.  The skins will come off very easily. Remove to a plate or cutting board.

While your garlic is happening, roughly chop up the chorizo.   It doesn’t have to be finely chopped just run a knife through your slices.

READ  Chili Cheese Dog Chili - Pressure Cooker [Instant Pot]

If you’re not using Soyrizo:  If your skillet is dry, add a bit more oil and toss in your mushrooms, onion, jalapeño, and bell pepper. Cook until they begin to soften. While your veggies are cooking up, completely remove the skin from the garlic and with the back of wooden spoon, just smash it about. When the veggies begin to soften, add the garlic back in.

If you’re using Soyrizo:  Add the Soyrizo in the pan for five minutes, stirring every so often.  Add your mushrooms, onion, jalapeño, and bell pepper.  Cook another 5-10 minutes until they begin to soften.  While your veggies are cooking up, completely remove the skin from the garlic and with the back of wooden spoon, just smash it about. When the veggies begin to soften, add the garlic back in.

Pour in the crushed tomatoes, turmeric, cumin, salt, and pepper. Stir to combine. Turn the heat to medium and simmer, covered, for about 10 minutes. You want the flavors to mingle a bit.

Remove the lid and with a large spoon, make a slight indention in your tomato mixture. Crack the egg in the spoon and ease it into the well. Continue in this fashion until all your eggs are in.

Cover and simmer until your eggs are cooked to your liking. When complete, hit it with the crumbled queso fresco, cilantro, and avocado. Serve with toasted bread, pitas, or tortillas. Crusty bread is my favorite!


In the video to come, I made this in the Discada.  I love that thing.  It’s certainly not necessary but it sure does make cooking breakfast outside fun!

And…before anybody chimes in about this shakshuka not being “traditional”…maybe not.  I usually just do what I like in my kitchen.   Regardless, it’s delicious, trust me.

Shakshuka - easy, whole food, perfect for breakfast or dinner! Eggs simmered in a rich, spicy tomato sauce with Spanish chorizo, jalapeños, and veggies. Serve with crusty bread and avocados!

Shakshuka - Eggs simmered in rich tomato sauce with chorizo and veggies!Click To Tweet
Shakshuka - easy, whole food, perfect for breakfast or dinner! Eggs simmered in a rich, spicy tomato sauce with Spanish chorizo, jalapeños, and veggies. Serve with crusty bread and avocados!

Looking for other vegetarian meals?  Try my Faux Tacos – They taste like Jack in the Box tacos!  or Red Lentil Sweet Potato Dal.

Faux Jack in the Box Tacos - your healthy, vegetarian alternative to Jack in the Box monster tacos!  

 

Shakshuka - easy, whole food, perfect for breakfast or dinner! Eggs simmered in a rich, spicy tomato sauce with Spanish chorizo, jalapeños, and veggies. Serve with crusty bread and avocados!

Shakshuka - easy, whole food, perfect for breakfast or dinner! Eggs simmered in a rich, spicy tomato sauce with Spanish chorizo, jalapeños, and veggies. Serve with crusty bread and avocados!

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15 thoughts on “Shakshuka”

  1. A good looking breakfast. We eat eggs everyday. Reassure your dear wife that latest research shows that the cholesterol in eggs stimulates ‘good’ cholesterol in the body. They are not bad at all, thankfully.
    Kathleen
    Blogger’s Pit Stop

  2. We eat a lot of eggs, too. Many evenings dinner is composed of veggies stir fried and then finished in tomato sauce with a fried egg on top, very similar to your dish and very hard to turn down! Thanks for sharing with us at Creatively Crafty #ccbg 🙂

    1. Our super simple, mostly daily huevos rancheros recipe: Dump two cans of beans, rinsed and drained in a container. We use a mix of black and pinto or black and red. Then I dump my homemade salsa in there or store bought, whatever you like. You want enough salsa in there that the eggs can poach/cook. I put enough for us in a pan. Start heating the beans and salsa up until it bubbles. If I have leftover refried beans, I’ll a little bit while heating it up. When hot, I turn down the heat to medium low, carefully nestle eggs in the mixture and cover until done to likeness.

      We literally eat this 6 days a week with an avocado extra thin Mission tortillas.

  3. We love eggs here too, Jaxx! Your Shakshuka looks delicious! I’ve heard of this dish but never made it myself before. I think I need to fix that! Thank you for sharing with us at the Hearth and Soul Link Party! Have a great week ahead!

  4. Sounds wonderful. I’d never hear of Soyrizo before, but I would love to try it. I need to see if I can find it )or something similar) in Portugal.
    Thank you for joining The Really Crafty Link Party this week. Pinned!

    1. If you haven’t tried that Soyrizo, well, you should. If you like chorizo. My wife won’t touch real chorizo so she convinced me one time that we should try the Soyrizo. It’s actually, really, really good. Great taste of chorizo but without the grease, beef salivary glands, or lymph nodes. In the picture we used just cured chorizo and it just melts into the dish. So freaking good.

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