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. Only one a day and it’s all cool.
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!
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
baguette, pita, tortillas
1 jalapeño, sliced, optional
avocado sliced, optional
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.
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!
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 - Eggs simmered in rich tomato sauce with chorizo and veggies!Click To Tweet
Looking for other vegetarian meals? Try my Faux Tacos – They taste like Jack in the Box tacos! or Red Lentil Sweet Potato Dal.