Shakshuka My Way-Middle East Meets Mexico

26 Jul
Shakshuka My Way-Middle East Meets Mexico

Shakshuka My Way-Middle East Meets Mexico

 

Shakshuka, have you had it? If the answer`s no you need to change that!! And soon!! A classic dish from Tunisia & super popular throughout the middle east this might be the perfect breakfast. (Although I`m not thinking I`d turn it down for lunch or dinner either.) A humble base that`s eggs poached in a spicy tomato sauce with peppers. onion & spices this is really easy to make, super healthy BOOM Shakshuka Shuka BOOM good. Ok, better than good, I`m leaning towards fantastically amazing, swoon, put on your dancing shoes, party for your mouth incredible good! You getting me here!

Now I know there are probably 3 million & 2 recipes for Shakshuka & I`m also sure everyone feels their recipe is the only true version. Well, this simple man`s bringing you his version that comes with a couple of nontraditional Mexican influenced twists. What can I say, I had some Mexican turkey chorizo begging to be used as well as a lonely poblano pepper, a couple of jalapeños & a bunch of cilantro. So Shakshuka My Way-Middle East Meets Mexico  was born & I`m not sure I`d change a thing! BTW, this would be a great choice to serve a crowd next weekend depending on how big your pan is & how many eggs you`ve got sitting in your fridge.

Here`s what you`ll need for Shakshuka My Way-Middle East Meets Mexico:
Serves 2-3
Tomatoes- 3-4 cups roughly chopped or 1 28oz can undrained
Eggs-4
Red Bell Pepper- 1 chopped
Poblano Pepper- 1 seeded & chopped
Jalapeño Peppers-2, 1 seeded & chopped, 1 sliced to garnish
Onion- 1/2 medium size chopped
Garlic- 2-4 cloves minced
Mexican Chorizo- 6oz
Cumin- 1 teaspoon
Chili Powder- 1 Tablespoon
Cayenne Pepper- 1 teaspoon
Cilantro- small bunch chopped to garnish
S & P
Olive OilA quick look at the stars of the show.

Let`s get the prep done 1st. Give the tomatoes a quick chop.

Now move on to the onion peppers & garlic. Chop these a little finer.

Heat a splash of olive oil in a medium size skillet over a medium flame. Add the peppers & onion, stir & cook for 2-3 minutes.

Add in the garlic & stir. Pretty isn`t it!

In go the cumin, chili powder & cayenne. If you`re worried about the heat cut down or eliminate the cayenne pepper, it`ll still be awesome.

Crumble in the chorizo and cook 3-4 minutes until it starts to brown. If you`re looking for a vegetarian option either leave this step out or use a soy based chorizo.

Add in the tomatoes with a 1/4 cup of water, season with a little salt & pepper, give it a stir, cover & cook for about 10 minutes or until the tomatoes have completely broken down. Uncover & cook 5 more minutes until it starts to thicken a bit.

Make a little well and crack your eggs. You`re kitchen is smelling out of this world amazing!Cover & gently poach for 3-5 minutes or until the whites are just set. I like a runny yolk but that`s just me. Cook a little longer if you want your eggs more well done. Garnish with some sliced jalapeño`s & cilantro. Nothing left to do now but eat!

Serve with some warm pita, challah or French bread to mop up the goodness!

Seriously, you need this in your life!I`m feeling like this is a real ¨Breakfast of Champions¨.

Shakshuka My Way-Middle East Meets Mexico

Shakshuka My Way-Middle East Meets Mexico

Enjoy your Shakshuka My Way-Middle East Meets Mexico, it`s a game changer!

Shakshuka My Way-Middle East Meets Mexico

Shakshuka My Way-Middle East Meets Mexico

Shakshuka My Way-Middle East Meets Mexico

Ingredients

  • Serves 2-3
  • Tomatoes- 3-4 cups roughly chopped or 1 28oz can undrained
  • Eggs-4
  • Red Bell Pepper- 1 chopped
  • Poblano Pepper- 1 seeded & chopped
  • Jalapeño Peppers-2, 1 seeded & chopped, 1 sliced to garnish
  • Onion- 1/2 medium size chopped
  • Garlic- 2-4 cloves minced
  • Mexican Chorizo- 6oz
  • Cumin- 1 teaspoon
  • Chili Powder- 1 Tablespoon
  • Cayenne Pepper- 1 teaspoon
  • Cilantro- small bunch chopped to garnish
  • S & P
  • Olive Oil

Instructions

  1. Get the prep done 1st. Give the tomatoes a quick chop. Now move on to the onion peppers & garlic. Chop these a little finer.
  2. Heat a splash of olive oil in a medium size skillet over a medium flame. Add the peppers & onion, stir & cook for 2-3 minutes.
  3. Add in the garlic & stir.
  4. In go the cumin, chili powder & cayenne. If you`re worried about the heat cut down or eliminate the cayenne pepper, it`ll still be awesome.
  5. Crumble in the chorizo and cook 3-4 minutes until it starts to brown. If you`re looking for a vegetarian option either leave this step out or use a soy based chorizo.
  6. Add in the tomatoes with a 1/4 cup of water, season with a little salt & pepper, give it a stir, cover & cook for about 10 minutes or until the tomatoes have completely broken down. Uncover & cook 5 more minutes until it starts to thicken a bit.
  7. Make a little well and crack your eggs. Cover & gently poach for 3-5 minutes or until the whites are just set. Cook a little longer if you want your eggs more well done.
  8. Garnish with some sliced jalapeño`s & cilantro.
  9. Serve with some warm pita, challah or French bread to mop up the goodness!
  10. Enjoy!!
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8 thoughts on “Shakshuka My Way-Middle East Meets Mexico

    • Oh thank you Judy!! You should totally make this, just leave out the jalapeños & cayenne for Gary. Sub some other bell peppers & it will be delish!

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