Breakfast Sheshuka
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Eggs nestled in a garlicky sautéed tomato and onion skillet, this simple shakshuka-style breakfast comes together in 20 minutes flat. A low-carb, high-protein morning meal the whole family will love.
YIELD
4 servingsPREP
10 minCOOK
10 minREADY
20 minThink of sheshuka as shakshuka’s laid-back cousin. Fewer spices, same soul-warming satisfaction.
You sauté onions and garlic until they go soft and fragrant, toss in chopped tomatoes, and let everything bubble down into a loose, jammy sauce.
Then crack in the eggs, let them set, and breakfast is done.
It’s the kind of dish that feels both rustic and elegant on the plate, especially scooped up with warm pita or crusty bread.
Kitchen Tips
- Use ripe, in-season tomatoes for the best flavor. Canned San Marzano tomatoes work well in winter months.
- Don’t overcook the tomatoes. You want them soft but still holding some shape for texture.
- For a spicier kick, add a pinch of cumin, paprika, or red pepper flakes with the garlic.
- Serve straight from the skillet with warm flatbread, crusty sourdough, or alongside feta cheese and fresh herbs.
Ingredients
Directions
Sauté onion and garlic in vegetable oil (preferably safflower or sunflower) until opaque and tender.
Add tomatoes, and cover.
Lower heat and cook until tomatoes are cooked to desired texture (best if not overcooked).
Add eggs and turn up heat. Cook until eggs are just dry (some prefer it still somewhat more moist).
Salt and pepper to taste.
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