Recipes for Summer Sustenance: Fresh Summer Shakshuka
Melissa Wadolowski, RD, LDN, CHC
Shakshuka is a traditional Mediterranean and Middle Eastern dish commonly served at breakfast that includes healthy staples, such as hearty vegetables, olive oil, and flavorful herbs. It is a great summer dish because it can highlight all those wonderful ingredients you have growing in the garden or that you found at your seasonal market. Luckily, there is no one way to make this dish, so, you can experiment until you find your favorite!
- 3 tablespoons olive oil
- 1 large yellow onion, chopped
- 1 large red pepper or spicy pepper, chopped
- 3 cloves garlic, pressed or minced
- 2-3 large tomatoes, diced, or 1 large can (28 ounces) crushed tomatoes, preferably fire-roasted
- Salt and pepper to taste
- 5 to 6 large eggs
- ground cumin
- red pepper flakes
- Warm the oil in a large skillet over medium heat. Once heated, add the onion, garlic, pepper, and salt. Cook, stirring often, until tender, about 5 minutes.
- Add tomatoes and any additional seasonings. Cook, stirring constantly, until tomatoes are cooked down to your liking.
- Reduce heat to maintain a gentle simmer.
- Use a spoon to create depressions in the mixture and crack an egg into each. Cover skillet with lid. Eggs are done when the top of the egg is slightly opaque over the yolk, but still jiggle a little.
- Transfer skillet to a heat-safe surface and top with any additional garnishes you desire such as fresh cilantro, parsley, or feta cheese.
- Serve. This pairs nicely with some rice or crusty bread.