Shakshuka With Fresh Tomatoes
Shakshuka with fresh tomatoes is the perfect combination of juicy tomatoes, savory spices, and eggs. Easy to make, and great for breakfast or dinner!
Servings: 4 servings
Ingredients
- 3 lbs tomatoes seeds and core removed, peeled and chopped
- 1 onion chopped
- 1 Tablespoon oil or butter
- salt & ground black pepper to taste
- 1-2 teaspoons dry herbs and spices (see Notes section for suggestions)
- 6-8 large eggs
- 1 - 1 ½ Tablespoons fresh herbs such as parsley, cilantro, and/or green onions
- 2-4 Tablespoons cotija or feta cheese crumbled
Instructions
- Start by peeling and chopping the onion into small pieces. Set aside.
- For the tomatoes, remove the seeds, core, and peel. It may take a little extra time, but it ensures a smoother texture and better flavor in the shakshuka. After that, chop the tomatoes into small chunks.
- Don’t toss out the seeds and juice! Strain the juice to remove any seeds and set it aside to use in the dish. You want to keep all the fresh tomato goodness.
- Heat a large, deep skillet over medium heat and add oil or butter. Once hot, add the chopped onion, season with salt and pepper, and cook for about 5 minutes on medium-low heat until the onions are soft and translucent.
- Add the chopped tomatoes and strained tomato juice to the skillet. Season with a little more salt, pepper, and your favorite dry herbs. Turn the heat up to medium-high, cover the skillet, and cook for 8-10 minutes, stirring occasionally. (Turn down the heat halfway through.) The tomatoes should soften and the liquid will reduce slightly. You’re not aiming for a thick sauce—keep that fresh tomato taste!
- Once the tomato mixture has cooked down to your liking, stir in half of the fresh herbs. Make little wells in the tomato sauce and gently crack in 6 eggs into each one. You can fit up to 8 eggs, depending on the size of your pan. Season the eggs with salt & pepper.
- Cover the skillet, reduce the heat to a simmer, and cook until the eggs are done to your preference. For runny yolks, cook for 5-6 minutes. For firmer yolks, cook a few extra minutes.
- In the last 1-2 minutes, sprinkle crumbled cotija or feta cheese over the shakshuka, then add the remaining fresh herbs. The cheese will slightly melt into the tomatoes, giving the dish extra flavor.
- Serve the Shakshuka with a side of warm, buttered toast. It’s perfect for dipping into the runny yolks and soaking up all that delicious sauce.
Notes
- Tomato Tip: For a smoother texture, be sure to remove the seeds and peel from the tomatoes. It’s worth the extra step!
- Dry Herbs and Spices: You can use any herbs and spices that you like. My favorites that are very versatile and work great in this recipe are Trader Joe's Onion Salt as well as Aglio Olio seasoning. Another seasoning mix that I often use is All Purpose seasoning by the brand Simply Organics. These contain many dry herbs such as parsley, chives, basil, thyme, oregano, sage, granulated onion and garlic, red bell pepper, red chili pepper, celery seed, tomato powder. You can also use cumin, coriander and paprika. Feel free to use any of your favorite combinations.
- Fresh Herb Options: Feel free to experiment with fresh herbs like cilantro, parsley, or basil to suit your taste.
- Eggs: Adjust the number of eggs based on your preference or the size of your skillet.
- Experiment With Different Flavors: You can add some sweet bell peppers and/or spicier peppers to the tomatoes for extra flavor. You can also garnish Shakshuka with some sliced olives.
