Sunday Brunch Shakshuka With Juicy Campari Tomato's

My Favorite Warm & Cozy Breakfast

Sure, you’ve heard about tomato girl summer, but when it comes to Shakshuka I almost want to say tomato’s are a winter food!

I like to use juicy campari tomatoes for my Shakshuka!! They are my favorite cooking tomato as they are packing with flavor!

Ingredients

Olive oil
1 onion, sliced
1 bell pepper, sliced
15 Campari tomatoes, whole
2 Roma tomatoes, whole
1 tablespoon minced garlic
1 tablespoon tomato paste
2 tablespoons garlic powder
1 tablespoon smoked paprika
1 tablespoon onion powder
1 tablespoon ground cumin
Salt and black pepper, to taste
7 eggs

For serving
Cotija cheese
Curly parsley
Cracked black pepper
Crusty bread

Instructions

Heat a generous drizzle of olive oil in a wide pot or deep skillet over medium heat.

Add the onion, bell pepper, and whole tomatoes directly into the pot. Let everything cook together, stirring occasionally. The tomatoes will begin to soften and release their juices. Once very soft, use your spoon to gently mash them into the onions and peppers.

Add the minced garlic and cook for about 30 seconds, just until fragrant. Stir in the tomato paste, garlic powder, smoked paprika, onion powder, cumin, and season with salt and pepper.

Lower the heat slightly and allow the mixture to simmer and reduce, stirring often, until it becomes a very thick sauce. This step is key. You want the sauce rich and concentrated so the eggs sit nicely on top.

Use the back of a spoon to create wells in the sauce. Crack an egg into each well. I like using seven eggs so there are leftovers.

Cover the pan and let the eggs cook gently for about five minutes, or until the whites are set and the yolks are cooked to your liking.

Finish with cotija cheese, curly parsley, and cracked black pepper. Serve warm with crusty bread for scooping.

Shakshuka

A thick, cozy tomato and pepper sauce gently simmered and finished with eggs, herbs, and salty cheese. Perfect with crusty bread.

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

Serves

4

Category

Breakfast or Dinner

Difficulty

Easy

Ingredients

• Olive oil
• 1 onion, sliced
• 1 bell pepper, sliced
• 15 Campari tomatoes, whole
• 2 Roma tomatoes, whole
• 1 tablespoon minced garlic
• 1 tablespoon tomato paste
• 2 tablespoons garlic powder
• 1 tablespoon smoked paprika
• 1 tablespoon onion powder
• 1 tablespoon ground cumin
• Salt and black pepper, to taste
• 7 eggs
• Cotija cheese, for topping
• Curly parsley, for garnish
• Cracked black pepper, for finishing
• Crusty bread, for serving

Instructions

1. Heat a generous drizzle of olive oil in a wide pot or deep skillet over medium heat.
2. Add the onion, bell pepper, and whole tomatoes to the pot. Let everything cook together, stirring occasionally, until the tomatoes soften and release their juices.
3. Once the tomatoes are very soft, gently mash them with a spoon to create a chunky sauce.
4. Add the minced garlic and cook for about 30 seconds, just until fragrant. Stir in the tomato paste, garlic powder, smoked paprika, onion powder, cumin, and season with salt and pepper.
5. Lower the heat and allow the mixture to simmer and reduce, stirring often, until the sauce becomes very thick and rich.
6. Use the back of a spoon to create wells in the sauce. Crack an egg into each well.
7. Cover the pan and let the eggs cook on top of the sauce for about five minutes, or until cooked to your liking.
8. Remove from heat and finish with cotija cheese, curly parsley, and cracked black pepper. Serve warm with crusty bread.

Note: The thicker the sauce, the better the eggs hold their shape. Let it really reduce before adding the eggs.

Print Copy Recipe

Browse More Recent Recipes