Shakshuka & Shishitos
Meals that make us Happy.
When I asked my friend Dawn to be a special guest in a cooking video, I gave her free rein to choose her dish. Well, she chose something I had never heard of and also couldn’t pronounce: Shakshuka! Turns out, this is best of all worlds: delicious, healthy and easy!
Check out our fun video, and find the recipe below.
whole or diced tomatoes
sliced red bell pepper
2 tsp. coriander seends
1 tsp. celery seeds
1/4 tsp. ground chipotle
2 tsp. paprika
STEP 1: Sauté vegetables
Coat large sauté pan with 2-3 tbsp. oil. (we like this 10″ lodge cast iron). Add in thinly sliced onion and pepper. Cook, stirring occasionally, until translucent and tender.
STEP 2: Add spice mix
Combine all dry spices, stir into onion and pepper mix. It is helpful to do it at this step (before tomatoes/sauce) so the flavors will bloom. We like this bamboo spatula for stirring.
STEP 3: Add tomatoes
Stir in one can of whole, halved, or diced tomatoes. If whole, use spatula to break into bite-sized chunks. Simmer on medium-low for 5 minutes.
STEP 4: Add eggs
Using a spoon, create small indents in the tomato mixture. Crack the eggs on top, spacing them apart. Cover pan and allow to simmer until the egg whites set up. (when traveling, we keep our eggs in this travel container)
STEP 5: Serve & Enjoy!
Try serving with a flatbread or pita bread. We also roasted some shishito peppers over the campfire as an additional side.
Links to items used
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