That moment when you perfect your recipe is a very special moment (albeit rare for me)! However, it did happen last night with shakshuka. Quick history lesson, shakshuka is a Middle Eastern or North African dish that is a combination of eggs, tomatoes, onions, and different spices. It’s breakfast for dinner in the best way possible. Except you don’t have to eat it for dinner, you can really eat it at any time you want. Another winning aspect of the dish is the fact that you cook everything in one pan. Who’s not in for that?
*Adjust depending on the size of your cast-iron skillet. Mine is 12 inches.
1 12oz can of crushed or whole plum tomatoes, drained. It’s REALLY important that you drain all the excess liquid.
1/2 can of garbanzo beans
1 medium onion, thinly sliced
4 cloves of garlic, thinly sliced
2 sweet Italian chicken sausages, casing removed
1/2 cup of roasted red pepper spread or 3 roasted red peppers chopped
1 tsp of cumin
1 tsp of paprika
Cayenne, salt, and pepper as needed
Grated parmesan cheese
Preheat over to 375 degrees
Cook the sliced onions in the cast iron skillet until they’re soft
Add in crumbled chicken sausage and garlic and cook until the meat has browned
Add in the crushed tomatoes and season with all the spices (cumin, paprika, cayenne)
Add in the red pepper spread, fold in
Add the garbanzo beans and fold them into the sauce
Simmer for 10 minutes, or until the sauce has thickened. Taste for seasoning and add salt, pepper, and cayenne as needed.
Create little holes inside the sauce to crack the eggs into. Make sure they’re evenly spread out.
Sprinkle grated parmesan cheese over it, as much as you like.
Bake in the oven for 10 – 12 minutes, until eggs are fully cooked through.
After pulling your shakshuka out of the oven, top with your favorite herb. I’ve used cilantro or a tiny bit of thyme. Just go with your mood.
Enjoy with some crusty bread or sturdy chips. This is best enjoyed immediately and right out of the skillet.