Recipe: $8.15 | Per Serving: $1.35 | Yield: 6
Tomatoes and eggs are one of my favorite food combinations of all time. Gooey egg yolks with sweet blistered cherry tomatoes shine in my favorite Breakfast Salad, and again here paired with flavorful and simple tomato sauce for Shakshuka!
I actually eat a form of shakshuka pretty regularly. When Zac is out in the morning (as in, out hitting the trails or conked out sleeping off a hangover), my go-to breakfast choice very often involves some sort of leftover tomato sauce with poached or baked or sunny side eggs. With how often I eat this concoction, I decided it was time to really dial it in and make a recipe. This version is bulked up with chickpeas, and gets a little extra green love from the kale. You can swap out the red bell pepper for the cheaper green bell pepper, use just half, or eliminate it entirely if $1.50 is just too much to spend on a bell pepper (it usually is, but I love them so!). Top it with feta cheese (YUM), and pair it with whole wheat naan or crusty no-knead bread and you’re all set!
I was dreaming about making this in the crockpot with baked or poached eggs on the side for some sort of brunch type of thing, but does anybody really do brunch at home anymore? It is great idea – I know – but one that’s probably best reserved for holidays and special occasions. I’m not really sure, but I know most people would rather go out for brunch than get up early enough to make food for a dozen people before the hangriness sets in. What’s the word? Are people having brunch house parties still? Everyone is trendier than I, so don’t look to me for the answer.
This recipe serves 3-6 people, depending on your level of hunger / willpower. After eating it the first time around, I scooped the eggs and sauce into individual portions and stored them in oven-safe glassware in case we want to warm them up in our little toaster oven before work this week. Also, I brought it to work and gave it a nuke in the microwave, and although the egg was less gooey and more firm, it was still delicious.
Paleo: Skip the chickpeas and skip the naan and skip the cheese, otherwise yes!
P.S. Today is (one of) my brother’s birthday – happy birthday to him! :) :)Print
This delicious recipe is inspired by a traditional recipe hailing North Africa, and incredibly popular throughout the Middle East.
- drizzle of olive oil or butter/ghee
- 1/2 medium onion, diced
- 2 cloves garlic, minced
- 1 large red bell pepper
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon cayenne
- 1/2 teaspoon chili powder
- 1 Tablespoon tomato paste
- 28 ounces crushed or diced tomatoes
- 2 cups cooked chickpeas
- 2 cups chopped fresh kale
- 6 eggs
- salt & pepper to taste
- optional: feta cheese, fresh parsley
- serve with: 6 pieces whole wheat naan
- Warm the fat of choice in a large skillet and sauté the diced onions for 1-2 minutes. Add the garlic and red bell pepper and sauté another minutes. Stir in the spices (smoked paprika, cumin, cayenne, chili powder), a dash of salt, and the tomato paste, stirring well to combine.
- Add the canned tomatoes and chickpeas and bring to a low simmer. You want bubbles, but you don’t want it to splatter all over your stove! Simmer, uncovered, for about 10 minutes.
- Taste and adjust salt/pepper/spice level, then stir in the chopped kale until well mixed.
- Using a spoon, make 6 shallow wells in the sauce mixture and carefully crack an egg into each well. Sprinkle with a little more salt and cover.
- For over-easy eggs, cook covered for 4-6 minutes until the whites are set.
- Divide the eggs and sauce among 3-6 plates, and serve with whole wheat naan. If desired, top with feta cheese (YUM), and some fresh parsley.