Shrimp Shakshuka. “Shakshuka” is a Tunisian term for “mixture” and it is one of our favourite brunch items! Fancy, ethnic name aside this dish is incredibly delicious, comforting and real easy to make. Soft-poached eggs in crushed tomatoes, peppers and onions. Topped with some Goat Cheese. And some bread to sop it all up! While this Israeli favourite doesn’t contain shrimp normally, we’re doing it!
1 28 oz can of crushed San Marzano Tomatoes
12 large shrimp
3 Roma Tomatoes, chopped
1 sweet orange pepper, seeded and diced
1/2 red onion, diced
1/4 cup Goat Cheese, crumbled
5 cloves garlic, minced
3 tbsps Cilantro, minced
1 tsp Cumin
1 tsp Paprika
2 Bay Leaves
1/2 tsp Sea Salt
1/2 tsp Black Pepper
1/4 tsp Cayenne Pepper
Brioche Bread or any bread of choice
1. In large cast iron skillet, sautée garlic and onions in olive oil on medium-high heat.
2. Add chopped tomatoes and peppers, cool for about 3 minutes medium-high heat or until vegetables start to wilt.
3. Add crushed tomatoes, salt, pepper, cumin, bay leaves, cayenne pepper and paprika.
4. Cover and simmer 20 minutes, stirring occasionally.
5. Preheat oven at 375°F.
6. Remove skillet from heat and add cracked eggs, spacing apart evenly.
7. Add-in shrimp. Only add eggs and shrimp right before you are placing skillet in oven.
8. Bake for about 10 minutes or till egg whites are no longer transparent. Yolk should still be soft and runny.
9. Using oven mitts, remove skillet from oven. Sprinkle top with cilantro and goat cheese. Serve Shakshuka with bread and tossed salad.
(Photo credit: Mr. Will Wong)
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