Shakshouka- Order it the next time you brunch

The crisp autumn air is upon us. The cool crisp air is not going to stop any of us from our usual Sunday Brunch plans right? As many of us have tried to adapt more of a plant based diet, have you ordered Shakshouka before? What is Shakshouka you ask?

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This Israeli dish is a combination of tomatoes, onions, pepper, spices and eggs.  I can never do this dish justice when I describe to clients but I’m absolutely in love with this option whenever it is available on the menu. This dish is typically meant for brunch or lunch; however, I honestly think this can be eaten at all hours of the day.

Where Have I had Shakshouka so far in Toronto?

  1. Cafe Landwer (Thornhill)

I am so happy Cafe Landwer has opened a downtown location right by First Canadian Place. 🙂

  1. Next Door (Main St. Unionville)
  2. Peter Pan Bistro (Queen St. West)
  3. Aroma

When I was in California last December, I went to a cute little brunch spot called Republique and ordered Shakshouka there. My mom, sister and I took our first girls trip and we had just stepped off the plane and made it to this little spot just in the knick of time. They were doing their last call before they were closing down for the day. 🙂

Do you have a cast iron pan at home? You can easily replicate this in your own kitchen.

Ingredients:

  1. Olive oil
  2. 2 peppers (green, yellow, red or orange), chopped
  3. 1 onion, chopped
  4. 2 cloves of garlic, chopped
  5. 1 tsp coriander
  6. 1 tsp paprika
  7. 1/2 tsp cumin
  8. 6 tomatoes
  9. 1/2 c tomato sauce
  10. 1 tsp sugar
  11. 6 large eggs
  12. 1/4 c parsley
  13. 1/4 c mint

 

  1. Heat olive oil in cast iron skillet. When the olive oil is heated, add the onion, peppers, garlic and spices with a pinch of salt & pepper. Let the vegetable soften which will take ~10 minutes.
  2. Add the tomatoes, tomato sauce and sugar. Let the tomato mixture begin to simmer so that it can reduce.  Taste and adjust the seasonings as you like.
  3. With a wooden spoon, make 6 wells in the tomato sauce.
  4. Place each egg in each well. Reduce heat, cover the skillet and simmer.
  5. Cook until the egg whites are set.
  6. Add parsley & mint to finished product.

 

Food For Thought: Will You Try Shakshouka this coming for Sunday Brunch?

coffee magazine

 

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