Shakshuka-style baked eggs are having a moment, and we're in love with their robust flavors and super-simple preparation.
When it comes to a high-impact, low-effort breakfast you simply cannot beat the simple shakshuka-style baked eggs. Eggs float in a sauce of tomatoes, traditionally mingling with peppers and spices-- paprika, cumin, and red pepper (ground or flaked). We love this variation because of its fresh, Latin feel (but if you want it to taste a bit more Middle Eastern, feel free to add your favorite spice blends). If you're really worried about the heat factor, swap the jalapeno out all together for something gentler (a Poblano pepper is just as lovely without being as aggressive).
- 1 tsp coconut oil
- 1 small sweet onion peeled and finely chopped
- 1 clove garlic peeled and minced
- 4 ripe tomatoes rinsed, seeded, and diced
- 1 jalapeno pepper rinsed, trimmed, and finely chopped
- 1 small red bell pepper rinsed, seeded, and finely chopped
- 4 large eggs
- coarse salt to taste
- freshly ground black pepper to taste
- ¼ cup 30g grated Cheddar cheese
- 2 sprigs fresh parsley; rinsed trimmed, and finely chopped for garnish
- Preheat oven to 350°F (180°C, 160° Fan).
- Heat coconut oil in an ovenproof skillet over medium-high heat. Add onions and garlic; sauté until the onions are soft and translucent, about 3 minutes. Add garlic and sauté until fragrant, another minute or two more. Add the tomatoes and peppers; sauté for about 5 minutes until they begin to soften and release their moisture.
- Using the back of a wooden spoon make four pockets in the salsa mixture. Crack an egg into each pocket and season to taste with salt and pepper.
- Carefully place the skillet in the preheated oven and bake for 10 minutes, or until the eggs are set. Sprinkle with grated cheese and bake for another 3 minutes, or until the cheese melts.
- Garnish with parsley and serve right from the skillet.