Sunday brunch is trending right now. Going out for a late breakfast or early lunch with a group of besties is always a good time. Although, the more I think about the idea leaving home it just seems like too much of a hassle. Going out requires brushed hair and actual clothes, not my favorite pjs.
I have found a comforting solution to this dilemma. Shakshuka eggs. This dish just requires one skillet and a few pantry essentials, including canned tomatoes and a few eggs. The recipe can easily be doubled or tripled to feed a crowd and the steps are simple. All you need is a few slices of toast to soak up the extra tomato sauce and egg yolk and maybe a bloody Mary to wash it all down.
Shakshuka eggs, or eggs in purgatory, is a thick tomato based sauce flavored with onion and garlic. Wells are made to cradle poached eggs which are cooked until the whites are set but the yolk still runny. It takes less time to make than waiting for a table at your favorite brunch spot.
This egg dish is very versatile. I like spicy so I saute crushed red pepper flakes in the olive oil to bring out more flavor and aroma. Next, I add in the aromatics—onion and garlic. It is important to sweat this mixture down until the onions become translucent and start to brown. This step brings out sweetness from the onion. I use canned tomatoes, a mixture of canned diced tomatoes and crushed tomatoes, so you can enjoy shakshuka eggs year-round.
Canned tomatoes are a pantry staple in my kitchen because they add great flavor to any dish, are inexpensive, healthy, and a great way to get necessary nutrients into my diet even when tomato season is long-gone. You will always find canned stewed tomatoes, tomato paste, and diced tomatoes on my shelf.
You could add extra protein to the dish by frying up chorizo or bacon (try the Italian version of pancetta for a more sophisticated take) before adding in your tomatoes. If you are not a fan of salty feta cheese opt for fresh mozzarella or burrata cheese.
This recipe delivers all of the flavors of a beloved restaurant brunch with just a few simple steps. This next Sunday, stay in your sweats and invite the gang for an inexpensive, nutrient-dense meal featuring canned tomatoes.
This recipe was created in partnership with Tomato Product Wellness Council.
3 tablespoons olive oil
1 small yellow onion, medium dice
2 gloves garlic, minced
1/4 teaspoon red pepper flakes
1 14-ounce can crushed tomatoes
1 14-ounce can diced tomatoes
1/2 teaspoon paprika
1/2 teaspoon cumin
1/4 cup fresh parsley, chopped
2 teaspoons sugar
2 ounces feta cheese crumbles
freshly ground black pepper
Heat large skillet over medium heat. When hot, add olive and red pepper. Stir in diced onion. Allow to soften and become translucent, about 8 minutes. A little browning is okay. Add garlic and stir.
Carefully pour in crushed tomatoes and diced tomatoes. Season with 1/4 teaspoon salt, paprika and cumin. Bring mixture to a simmer and allow to cook for 5 minutes. Stir in parsley and sugar.
Make four wells for the eggs in the tomato mixture. Crack one egg into each well. Cover skillet with a lid or piece of aluminum foil. Allow to cook until whites are set but yolks are still runny, about 8 to 10 minutes. Season with black pepper and garnish with feta cheese crumbles.