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Quick Saturday breakfast: Shakshuka

dealrhodes


I love a classic shakshuka. For those of you who are not familiar, shakshuka is a Mediterranean breakfast dish consisting of eggs poached in a spiced tomato sauce. It is light, heavenly, and warms the belly. My only issue with shakshuka is it never feels hearty enough as a whole breakfast dish unless you serve it with some bread or salad.


Over the years, I've played around with my shakshuka recipe until I found a way to add some depth of flavor and better texture. The secret? Mexican chorizo! I know what you're thinking, Mexican chorizo on a Mediterranean dish? Trust me on this one. Your boring shakshuka (or, gasp! Shakshukaless!!!) days are over. You can use any kind of chorizo (classic pork chorizo, beef, or even soy chorizo works great), it's the smoky spice blend in chorizo that will give that cooked all day flavor even though this dish whips up in 30 minutes. 30 minutes is a small price to pay for silky, eggy, tomatoey goodness.


I used Cacique for the chorizo and Hillshire Farm's Polska kielbasa for my version, but any brand you have at your local store should do the trick.





This recipe is for 2 servings and I cook it in two soup ramekins, but you can easily double it up and cook it in a dutch oven or cast iron skillet for a family breakfast. No one likes cold eggs so make sure you make just enough, this does not reheat well.


Some tips and tricks:

- Cook the chorizo in a separate pan. Chorizo lets out a lot of grease when cooked and you don't want all that grease in your velvety shakshuka. And wear an apron or dark clothes. These bad boys will splatter like nothing else.

- I like to add cubed kielbasa into my shakshuka, this is totally optional but it tends to eat like a soup without it. I like something to chew on.

- Add the garlic after the onions and bell peppers are tender. If you cook them together, the garlic will be burnt by the time the onions and bell peppers are done.


Ingredients

1 tbsp extra virgin olive oil

4 oz Mexican chorizo

6 oz Polska kielbasa, diced

Half of a large yellow onion, diced

Half of a red bell pepper, diced

14 oz can of crushed Roma tomatoes

Salt and pepper to taste

1 tsp smoked paprika

Pinch of red pepper flaked (optional)

1/2 tsp ground cumin

2 eggs

Chopped parsley for garnish


Directions

Preheat oven to 375


Cook chorizo over medium heat until it has a crumbly texture and the grease separates. Remove cooked chorizo into a paper towel lined bowl.

Over medium heat, add olive oil, onions, and bell pepper into a separate pan (use dutch oven or cast iron skillet if you are making a bigger batch). Season with salt and pepper and cook until tender. Add garlic and cook for 1 more minute until garlic is fragrant.

Add crushed tomatoes, cooked chorizo, cubed kielbasa, paprika, cumin, red chili flakes, and season with salt and pepper to taste.

Simmer on low heat for 10 minutes until the mixture has slightly thickened, stirring occasionally.

Turn off the heat and transfer mixture into 2 soup ramekins (if you are using a dutch oven or cast iron skillet, keep the mixture as is).

Create a well in each ramekin for the egg to go into. Crack egg into the well. Bake for 10-15 minutes, depending on your oven. Check on your shakshuka every few minutes.You want the egg whites to set, but not all the way. The yolk should still be very runny.

Take out of the oven, garnish with parsley, and serve immediately.



That yolk though!


Recipe adapted from: Always Order Dessert

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