World's Best Breakfast Recipe - Shakshuka AKA Tomato Eggs

Did you know that

shakshuka

means the

best

, most delicious

eggs

in the

world

? Literal translation. Well, maybe not, but what I do know is that

shakshuka

is an incredibly delicious, super easy, and healthy egg dish that you can make for brunch. You can prepare it for

breakfast

. you can make it for lunch you can even make it for dinner and in this super hardy full of flavor it's sure to please a crowd so stick around and I'll show you how to make this bad boy so the first thing we're going to do What we're going to do is Cut our

tomato

es, very simply, you'll want about five large

tomato

es for three people.

All we're going to do is just cut the tomato in half and remove these tops that we don't want. Just like that, get rid of them and all you want to do is give them a very hard cut, don't be too picky with them. Nice big pieces will work well, you can cut them in half and then you can just cut it into these big cubes, so set it aside, just cut all the tomatoes, this is really good, even if you have some older tomatoes, some very bruised that they are not so pretty anymore, you want to use them all and it is perfect right now. because it's the end of tomato season, so you have all these leftover tomatoes that you can store in your shakshuka.

Some would like to remove the skin from the tomato first. I think it's not really necessary, I mean the tomato. If it's going to be cooked you're not going to try it anyway, if you want you can just boil the tomatoes in a small pot of boiling water for about a minute and then you just take them out and you can peel the skin off. that way, but I like to leave it on because it's much faster. Well, I'd say there's actually a lot of tomato. You will need a whole onion for this

recipe

, just remove the skin, so you are going to cut it in half and then we will remove all the outer skin, do not throw these skins away, put them in a freezer bag, throw them in the freezer, you can save them for our broth when I do them later.

With the onions we'll just give it some very quick dice again. Let's cook this a little so you don't get too picky. I don't have to be perfect, very fast dice. To put that aside now we are going to want a little garlic, a lot of garlic. I'm going to need three to four teeth. I like to use many values. I think five cloves of garlic today. I like garlic a lot. You like the last garlic. use less garlic, crush the garlic too fast, oh god it's making me cry. Oh, the onions are good, yes, when you crush them, the skin comes off immediately, okay, my eyes are watering.

These articles I love Shakshouka so much make you cry very quickly. okay, well, put that in with the onions, ladies and gentlemen, that's all we're going to need for the sugar, so let's go over the pan. I'm going to use a cast iron skillet for this, a very heavy bottomed skillet that holds. The heat is very pleasant and uniform. You use a non-stick pan. You could use a pot. You can use whatever you want for this, but I like to make it in a cast iron skillet. I'm going to put the heat on medium high. and now we're going with a good amount of olive oil, this is going to be like our sauce, so don't be afraid to use a good amount of olive oil, we're going to go straight in with the onions and garlic together. the garlic with the onions because garlic tends to burn, but when you mix it with the onions, it cools the pan a little more and it doesn't burn as quickly, so let's go with the onions and garlic.

We're going to stir it up and spread it all over the pan and immediately all that beautiful Roma perfume of garlic and onion starts coming out into the air and your kitchen smells amazing, we're going to hit them with a pinch of salt just to sort it out. You speed up the cooking process just a little, you season as you go, stir a little, it smells so good and the

best

thing about this cast iron skillet is that it is super non-stick, nothing will stick to the bottom of this skillet. We're going to sweat these for about five to ten minutes, depending on the heat, we want to keep it at medium low heat now so we don't burn the onions or garlic, so now our onions and garlic are nice and translucent, we even have a little bit of color, but hey, I'm human and it will probably add a little more flavor to the dish, so now before we start with our tomatoes, we want to add a little smoked paprika.

This is one of our secret ingredients. The second secret ingredient is about to appear. We are going to toast it very quickly with the onions, garlic and oil. If you put this after the tomatoes, you would steam it and not. be so good, you wouldn't get all those essential oils out of the paprika, this type of roasts the spice very well, we're going to put in about a teaspoon because it's a very strong thing, but this smokiness will add such a nice, beautiful touch. depth of flavor to this dish, give it a quick stir, we don't want to cook the smoked paprika for too long otherwise it will burn, all we want to do is toast it well in the onions and it smells glorious in this beautiful kitchen next we go in with our tomatoes, you can use 10 tomatoes from a can if you want, but since it's the end of tomato season, I want to use all these beautiful organically grown field tomatoes, fresh from the garden.

I'm coming. to mix the onions with the tomatoes and all this will cook until you get a beautiful puree, we will mix it with a little salt and a little freshly ground black pepper. I'm going to make a delicious tomato sauce. for shakshuka many different

recipe

s call for different ingredients in Shakshouka you can make it with diced peppers you can make it with carrots if you want for sweetness I like to keep the shakshuka The really simple star ingredients of shakshuka are the tomatoes,

eggs

and whatever What I want to do is highlight those flavors, nothing more, does it look good?

That's what I'm talking about, wait until you see it finished now that all these flavors are coming together. What I want to do is keep all that steam inside. To cook the tomatoes a little faster, so I'm just going to hit them with a lid, lower the heat to medium low and continue to stir occasionally to prevent it from burning on the bottom of the pan, so take a look at our beautiful tomatoes. cook for about 10 to 15 minutes from time to time and now when it reaches this texture, it looks like I'm the coarse texture, this is what we want.

I don't want it to dissolve completely because I think it's quite nice when you bite into a beautiful egg and you have that beautiful juiciness of the tomato next to it, so here it is almost ready, not quite because we need to put in our final secret ingredient. Let me introduce you to the amazing harissa. Teresa is a Tunisian chili. blend it up it's almost like a chili sauce and the best thing about this delicious chili paste, my friends, is that it's familiar. How can they buy it in any of their local Middle Eastern supermarkets? Some regular grocery stores may even sell it now.

It's extremely spicy, packs a punch, so use at your own discretion. I like it pretty spicy, so I'm going to use about a full teaspoon of this bad boy right in AB. Let's put a little, no more teaspoon and a quarter. and now what we want to do is just stir this amazing harissa into our tomato sauce and incorporate it completely and it's such a beautiful dish with this creamy red tomato sauce and it's going to be amazing when we put our eggs directly into this and at this point I want to try it for seasoning, I want to see if I need a little more salt, a little more ground pepper, if I would like a little more spice, so we'll just give it a little bit of flavor, I think it needs a little more salt, just a pinch which will help bring out all those flavors that we just put in there.

Now what we want to do is crack our eggs directly into the sukkah, which I like. What I do is with one hand, I like to make a little pocket with the spoon and crack an egg right there, so it's perfect. Now we're going to continue going around the edge of the pan and cracking the eggs right there. touch it don't stir it don't stir it just let the eggs do their thing it's ready we let it poach beautifully in that rich and delicious tomato sauce that we have prepared the eggs are perfectly cooked and now as I like to finish Well, I take some beautiful olives, I'm just going to give them a nice quick rough cut, I'm going to sprinkle them all over our very rustic sugar and I like to just sprinkle them on top and then finally take some fresh cilantro, you could use parsley, you could use dill. you could use tarragon any fresh herb will do but I love this with cilantro give it a nice thick cut and this will go right on top of our sugar chuck and the best part about this dish is it's all made in one pan.

Cleaning is very simple. I like to serve it simply, very, very simply, on its own. I mean, this doesn't need anything. If you weren't paleo you would eat it with a slice of bread, but we don't need any of that and trust me. it's just going to take away from these delicious flavors so I'm just going to spoon one of those eggs in and I like to cook it until the whites are cooked but leaving the yolks runny serve with a spoon and watch this open up beautifully. those eggs beautiful runny yolk perfectly cooked now we must try it my friends oh I want some olive and hot soap oh my goodness don't I have egg yolk that just breaks into the tomato sauce?

It is so creamy and rich in tomato sauce it is spicy and salty and all the cilantro brings so much freshness no more bubble gum my fantastic think this for your friends make it for your family and unleash your primal gourmet if you like this video give me a thumbs up yes Me charm. Press the subscribe button. Where is? This is where it is. Enjoy your day.