Easy Shakshuka (Only 1 or 2 min. of work!)
Updated: Aug 24, 2020
I recently made "Eggs in Purgatory with Sausage" inspired by a recipe from the Food Network. I learned that it was a version of Shakshuka (more info below), eggs simmering in tomato sauce with some veggies and spices. I decided to try a different recipe from the Food Network for Shakshuka for inspiration.
Tip: As a meal prep / time saving tip for the morning, I have been experimenting with doing some of the prep for baked egg dishes at night before I go to bed (putting it in the fridge) and then just cracking an egg or 2 and baking it in the morning. That's what I did here. :)
Eggs in Purgatory With Sausage
More on Shakshouka
Shakshouka (Arabic: شكشوكة, also spelled shakshuka or chakchouka) is a dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion and garlic, and commonly spiced with cumin, paprika, cayenne pepper and nutmeg. The dish has existed in Mediterranean cultures for centuries.
Tomato-based stews, called shakshouka in the Maghreb, were common throughout the Middle East and former Ottoman Empire. The Ottoman dish şakşuka was originally a dish of cooked vegetables with minced meat or liver (ciġer). Tomato and chili peppers hot/sweet were introduced to the dish much later both having their origin in the Americas and meatless variations evolved. Jews in the Ottoman Maghreb served a pareve vegetarian variation and Tunisian Jews were known for creating spicy versions of egg shakshouka.
The exact origins of the dish are disputed. Some food historians believe the dish spread to Spain and the greater Middle East from Ottoman Turkey, while others think it originated in Morocco. A third theory is that it is from Yemen, where it is served with zhug, a hot green paste. According to Haaretz the "original shakshuka" was made with vegetables, hard-boiled eggs, goat meat and fresh garlic.
What I used:
- 2 eggs
- Marinara sauce
- Some onions (which I had sauteed in a big batch & frozen in smaller quantities for different meals)
- Some bell peppers (which I had sauteed in a big batch & frozen in smaller quantities for different meals)
- Chili Flakes
- Garlic powder
In the original recipe, they use garlic cloves. They start on the stove and finish in the oven. Since I was just throwing the dish into the oven -- to make it easy -- then I used garlic powder because I wasn't sure if the garlic would coook through just in the oven.
I just added the tomato sauce and spices to the dish wit peppers, onions and cilantro. I made a little well for the eggs in the morning. I put this in the fridge and went to bed.
When I woke up, I preheated the oven to 375 degrees and then I cracked the eggs and put the dish in there while it was preheating. Then I showered and got ready for the day.
Tip: In general if you put something into the oven from the fridge while it’s preheating, add 5-8 min. to bake time in recipe. (I guess basically just the time it takes to preheat the oven.)
It took about 20 minutes. Then yummy breakfast!
That's it! There is ~1 or 2 minutes of work for this beautiful and hearty breakfast! Give it a try! We are good at this!