Shakshuka

Today is a double recipe day because… it’s Labor Day! Which means I took a day off from “labor” and gave into some of my favorite past times: new Y-2 choreography (still need to record!), potluck brunch, an at-home movie, ft. The Joy Luck Club (1993), sunset volleyball, and Pancake Yancake blogging.

It isn’t often that a savory recipe makes its way onto Pancake Yancake, but this recipe is well-worth the exception. It’s straightforward to make, yet will be sure to impress your brunch buds!


Shakshuka

IngredientsIMG_7340

  • 2 tbsp oil
  • 1 small onion, diced
  • 1 red bell pepper, diced
  • 5 medium tomatoes on-the-vine, diced
  • 1/2 cup water
  • 2 tbsp tomato paste
  • 1 tsp each of salt, black pepper, cumin, paprika
  • Dash of cayenne
  • Squeeze of honey
  • 6 eggs
  • Cilantro, chopped

Directions

  1. In a large, deep skillet, heat the oil. Add onion, cooking till the onion starts to become translucent (~2min). Add the bell pepper and continue to cook till the peppers have a light char (~2min). Add the tomatoes, water, tomato paste, all spices, and honey. Cover with a lid and let the mixture simmer till the tomatoes break down (~6min).
  2. Crack the eggs over the tomato mixture. Cover with a lid and let the eggs cook for an additional 6min (or less time if you don’t want the yolks to be fully set). Sprinkle with cilantro and enjoy!

IMG_7339

IMG_7334

Potluck brunch, ft. Felicia’s Shakshuka, Crystal’s Fig Tart, Taylor’s Croissants & Braided Pesto Loaf, and Jennifer’s “Avocado” Salad 😛

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