Big Brunch Shakshouka. Great recipe for Big Brunch Shakshouka. There are conflicting opinions about the origins of shakshouka, but it's safe to say that it's a delicious egg preparation that is enjoyed in parts of North Africa and the Middle East. If you're familiar with Huevos Rancheros, this will hit a lot of the.

This classic, traditional shakshuka recipe is perfect for breakfast or any meal of the day. Shakshuka is easy to make if you follow this recipe. This exotic spicy egg dish takes minimal time to make, to give you maximum. You can have Big Brunch Shakshouka using 15 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Big Brunch Shakshouka

Prepare 1 Tablespoons of oil.
Prepare 1/2 of a medium onion, chopped.
Prepare 1/2 of a red bell pepper, cored and chopped.
Prepare 1 of jalapeño, minced.
It's 4 of large cloves garlic, chopped.
Prepare 2 Tablespoons of tomato paste.
Prepare 2 teaspoons of dried oregano.
You need 1 teaspoon of paprika.
Prepare 1/2 teaspoon of cumin.
Prepare 1/4 teaspoon of black pepper.
It's 1 (28 oz.) of can crushed tomatoes.
Prepare 1 cup of unsalted stock (veg or chicken).
It's 1 of + 1/4 teaspoon salt to start.
You need 12 of eggs, brought up to room temp (1 hr out of fridge b4 cooking).
You need of chopped cilantro & green onion for garnish.

Making Shakshuka with chorizo is the ultimate indulgence and makes the perfect brunch or quick and easy weekday dinner that the whole family will love. Serve yours with a big chunk of sourdough bread for extra deliciousness. Cooks often feel pressured for time and serving up a big brunch often means huddling over the stove for much too long as you turn out eggs to order or make stack-after-stack of fluffy pancakes. Rather than sacrifice a relaxing morning, look to a communal brunch dish called shakshuka to ease a week-end kitchen burden.

Big Brunch Shakshouka step by step

Preheat oven to 375F..
In a 12"-13" oven safe deep sauté pan, bring the oil up to medium high heat and then sweat the onion, bell pepper, jalapeño, and garlic until the onion is translucent..
Add the tomato paste, oregano, paprika, cumin, black pepper, stir to combine, and let the tomato paste caramelize and spices bloom for a minute or so..
Add the crushed tomatoes, stock, and salt, stir thoroughly, and bring the sauce to a boil for a minute or two. Check seasoning and adjust if needed..
Crack the eggs into the pan, spacing them as evenly apart as you can, and place the pan in the middle rack of the oven..
Depending on the size and temperature of your eggs as well as your preferred doneness for the yolk, it'll take anywhere from 15 to 23 minutes to cook. If you like runny yolks (and solid whites, of course) like I do, check at 15 minutes. When the eggs are properly poached, the whites will be opaque at the sides, and then just a bit filmy looking on the top..
Sprinkle with chopped cilantro and green onions and serve..
Enjoy! :).

Chakchouka (also called shakshouka) is a Tunisian and Israeli dish of tomatoes, onions, pepper, spices, and eggs. It's usually eaten for breakfast or lunch, but I think it's tasty anytime. It is similar to the Turkish dish 'Menemen' and to the Latin American breakfast dish 'Huevos Rancheros.' It's actually quite similar to Huevos Ranchos - the Mexican version of Shakshuka! Shakshouka is the ultimate family meal. "It's good for brunch. Add merguez and have it for dinner," says Solomonov. "You can even do it with truffles," he adds, though its humbleness is what is so.