My angel of a boss, Cindy, gave me a beautiful cookbook for Christmas. It’s called Breakfast for Dinner, and it’s unreal. There are so many amazing and creative recipes that it was nearly impossible for me to choose which one to make first.
Shakshuka is basically eggs poached in a spicy tomato sauce. It’s super simple, but hearty enough for dinner and it’s even better when you mop up all the extra sauce with naan.
This would be a perfect brunch dish to go along with your inevitable hangover on New Year’s Day.
adapted from Breakfast for Dinner
4 tbsp butter
1 medium yellow onion, diced
1 28 oz can of diced tomatoes
1 Anaheim pepper, seeded and chopped
1/2 c. vegetable broth
10 fresh basil leaves
1/2 c. crumbled feta
6 medium sized eggs
1 tsp. cumin
1 tsp. paprika
1 tsp. dried oregano
1 tsp. salt
1 tsp. pepper
In a large, deep skillet, melt the butter over medium heat. Add chopped onion and peppers and cook until soft and light golden brown in color. Next, add tomatoes + their juice, cumin, paprika, salt, pepper, dried oregano and simmer on low heat until the sauce has thickened.
Crack the eggs on top of the sauce, then cover with a lid and cook for 9 minutes, or until whites are completely set and the yolk is still a bit runny. Take off the heat and sprinkle feta + chopped basil.