The Eggy Tomato Breakfast Recipe You Need to Try
Every week, we’re spotlighting a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Here, Elizabeth Stark & Brian Campbell of Brooklyn Supper share a Mediterranean-inspired warm-up dish to beat the winter doldrums.
Saffron Shakshuka
Serves 3 to 4
Shakshuka has been a favorite family dish for a few years now, and I’m always enchanted by its mix of smoky peppers, rich tomatoes, and of course, poached eggs. Somewhere between a stew and sauce, shakshuka is forgiving, incredibly adaptable, and just as suitable for brunch as it is for dinner. It sits happily on its own or atop a bowl of grain, polenta, couscous, or rice. But the real draw of shakshuka is its intangible, soul-soothing quality. Eat a big bowl of this stuff, and suddenly, all is right with the world.
For this version, I played up winter staples like fresh eggs, canned green chilies and tomatoes, creamy goat’s milk feta, and saffron, plus fresh red peppers (from some distant shore, no doubt). Shakshuka takes on spice beautifully—and if I had been cooking only for grown-ups, I’d have added a bit more—but this version has only a mild kick. If you have the time and inclination, grind the spices fresh—the make the dish smell and taste extra amazing.
(Also, you may notice that the recipe calls for six eggs, while only three are pictured. That’s because I made the shakshuka for a recent family dinner and then squirreled a bit away for daylight photography (and excellent leftover lunch) purposes.)
2 tablespoons olive oil
1 yellow onion, peeled and minced
2 red peppers, cored, seeded, and rough chopped
1 – 2 poblano peppers, seeded and chopped
6 cloves garlic, smashed, peeled, and minced
1/4 cup canned green chilies
1 quart whole, peeled tomatoes
1 tablespoon spicy Hungarian paprika
1 1/2 teaspoons sea salt (less if using a very salty feta)
1 teaspoon ground black pepper
1 teaspoon ground cumin seed
1/2 teaspoon ground coriander seed
5 threads saffron
Splash rice wine vinegar
1/4 cup goat’s milk feta
1/4 cup minced parsley
2 tablespoons minced chives
6 eggs
Heat a large 3 or 4 quart skillet with 2 inch deep sides over medium-high heat. Add the olive oil, and when hot, the onions. When the onions are soft and translucent, add the red pepper and poblano; continue to sauté for 4 minutes or so. Add the garlic and sauté for 1 minute more. Next, stir in the canned chilies and the tomatoes and juice, crushing each whole tomato with your hand as you go. Stir in the salt, pepper, and spices. Bring mixture up to a gentle boil, and then turn heat to low. Simmer for 20 minutes, stirring occasionally.
Add the rice wine vinegar, feta, parsley, and chives. Check salt levels and adjust as needed.
Edge heat up to medium-low. Working one at a time, crack each egg into a small bowl, and then transfer the egg to the shakshuka by dipping it into the stew and giving it a careful tip. Repeat for each egg. Cover and allow eggs to poach for 6 – 8 minutes –– just until the whites have set up.
To serve, ladle into a bowl or spoon shakshuka over a grain, polenta, or rice. Garnish with a pinch of fresh herbs, a dash of paprika, and a sprinkle of feta.
More Mediterranean-inspired recipes:
Sweet and savory honey-roasted carrots with tahini
What’s your favorite winter dish? Tell us below!
