World’s Best Breakfast Recipe – Shakshuka AKA Tomato Eggs

All Ingredients and Method Below!!! Check out my http://www.instagram.com/primal_gourmet for recipes and pics @primal_gourmet

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When it comes to Shakshuka, I’m a purist. I like to keep things simple and easy, focusing on the two star ingredients – the tomatoes and the eggs. The spice of the harissa (a magical Tunisian chili paste) and smokiness of the Spanish paprika are GLORIOUS alongside the sweet yet acidic tomatoes and creamy, rich eggs. Shakshuka is the ultimate breakfast or brunch dish because its all cooked in a single pan and can easily feed a crowd. Plus, its super healthy and will leave you satisfied but not weighed down.

Give it a try and let me know what you think in the comments!

Lots of Love,

PG

N.B: The measurements for this Shakshuka recipe should be taken with a grain of salt (see what I did there?!) Jokes aside, Shakshuka is something you should experiment with to find the perfect balance of spice, acidity and sweetness that works for you. Measurements will vary depending on the sweetness of the tomatoes and onion so be sure to taste and season in stages! I promise, once you make it, you will make it time and time again! Enjoy!

Ingredients:

1/8 cup Organic extra virgin olive oil
8 Eggs (this recipe calls for 2-3 eggs per serving (I usually eat 3 eggs in a serving. You can easily adjust other ingredients depending on how many servings you are making)
5 large, ripe tomatoes – chopped into 1” cubes (overly ripe tomatoes are perfect here)
1 medium onion – diced
3-5 cloves garlic – roughly chopped (use more or less depending on your garlic tolerance. Also, mince or dice depending on how you like your garlic. I prefer a rough chop for this recipe because the garlic will have less of a chance to burn when frying if left larger.)
1 tsp smoked Spanish paprika
1 ¼ tsp harissa (use more or less depending on your spice tolerance – this stuff is HOT!)
Salt and Pepper to taste
1 handful kalamata olives – roughly chopped and pitted (substitute any olive you like here)
1 handful fresh cilantro/coriander – roughly chopped (substitute parsley, dill, mint, or tarragon)

Method:

1. Heat a large, cast iron skillet over medium heat.
2. Add olive oil to the pan.
3. Add onions and garlic to the oil, season with a pinch of salt and sauté for 10-15 minutes until translucent and soft – stirring occasionally so as not to burn.
4. Sprinkle in smoked paprika and coat the onions and garlic. Toast for 1-2 minutes, stirring constantly to prevent burning.
5. Add in tomatoes and season with another pinch of salt and freshly cracked black pepper.
6. Toss the tomatoes with the onions and garlic. Lower the heat to a medium-low and cover the pan with a lid to trap the steam. Continue to cook the tomatoes for 10-15 minutes, stirring occasionally to prevent the bottom of the pan from burning.
7. When the tomatoes reach the desired “chunkiness” (very technical, I know!) remove the lid and begin to crack the eggs directly into the tomato sauce. TIP: With your wooden spoon or spatula, create a small hole in the sauce and crack the egg into the hole you’ve created. This will help the egg to cook into the sauce, rather than over top of it.
8. Cover with a lid and cook until the whites have hardened but the yolks are still runny – approximately 6-8 minutes (This is personal preference. If you prefer your eggs well done like my picky brother, cook them a little bit longer.)
9. Remove from heat and garnish with your olives and fresh herbs.
10. Serve and enjoy your Paleo Shakshuka.

Warning: This recipe may cause kitchen/cooking envy. Primal Gourmet claims no responsibility in disputes that should arise among the best of friends over who should wear the “Best Brunch” crown (though if you make this version it will probably be you. Just saying.)

Music: Bensound – Funny Song

Comments

Nigel Williams says:

tsp?! Dude, that was clearly 2 tbsp of harissa.

billiezee says:

Sooooooo gooood!! Both my kids are devouring it and they barely eat anything. Definite breakfast staple!

Raz Ae says:

thank you for putting this recipe
I grew up eating it in Algeria for lunch in summer time

ittefaq usmani says:

i came here just to say this … fuck tomatoes .

Suchismita Kar says:

substitute for Harissa?
please…. I don’t have it in my area

Jeh Rhm says:

in Costa Rica they have a similar breakfast with different spices of course

alter3go says:

Omega Seamaster?

MsBellaFate says:

What is that kind of knife called?

Aaron W says:

Where’d you get that chopping board! Wow.

TheSamttatze says:

omg, alone watching you eat it in the end was worth the watch hahaha it was foodgasmic, as it seems 😀

Akshay Chaudhary says:

Just made and ate this. it’s pretty nice.

themidsummerdream says:

Very nice will make it for sure….about negative comments; poor people full of so much hate feel sorry for them

abdirahman mahamed says:

its from somali thats what we eat

Angelica Terinte says:

I love it!! I will do it!!

a1930ford says:

From the time you break the eggs and pour them into the shakshuka, how long does it take for them to be poached well on average. I am trying this recipe out today, but adding a few ingredients other than what you did. Since it is new to me, I just needed to have a rough estimate as to how long to let the eggs do their thing. Thanks for posting he video.

Noona 8 says:

Also don’t forget to put a pinch of sugar as you’re cooking the tomatoes to remove acidity.

Asian Goddess says:

Yummy:)

Domak89 says:

People who fully cook the yolf are repulsive savages who need to be reconditioned in manual labor camps!

Omar As says:

it looks disgusting

Linda Petrongolo says:

Looks almost like eggs in pergatory

Sukhraj S Sehgal says:

This is like the coolest thing I have ever cooked. Respect mate, respect.

Shadowik Leon says:

That’s omelet ma dear u.u Tomato omelets x3 you can actually cook it without adding the eggs and then it’s called (oil tomatoes xP ) tamat beldehin x3 yumm one of ma faves x3

Sultana Shariff says:

can somebody type and send

Ilyes Hacahni says:

Ojja or shakshouka that is the question.

Jaime Silva says:

I’m about to finish making my first attempt at shakshuka. I really hope this comes out tasting as good as it looks.

Time Streamer says:

Add chopped broccoli and cream cheese once out of the stove. You’re welcome.

alice smith says:

great recipe, looks tasty! i would have to have some good toasty bread, brushed with a bit of olive oil and salt, for picking up all those wonderful egg yolks and sauce, yum!

Diego Solis says:

I’m from Costa Rica and I call this “huevos rancheros” but I add some chili pepper, just a little bit.

Andre SE says:

what’s this paelio crap he’s talking about? no bread? maybe this weird diet is making him angry and that is why he seems to want to kill the tomatoes with his knive? I mean, why would you ever use this much force to cut them, I’ve never seen any chef trying to behead a tomato like he just did? O.o

601salsa says:

love a man that knows how to cook and i love this recipe. thank you for introducing me to this recipe!

Benjamin Wilson says:

Quaint recipe, but not authentic.

Yousef Alhajeri says:

take it from an Arab, we make shakshukah all our lives…. tomato to onion 2/1 no garlic… 1 min then add egs. Chop everything small…. this guys has no idea what he’s making…

Sicarius Peremo says:

Subbed!!! Great video, although i’ve never made Shakshuka, i have been planning on it for years lol!!!

pol core says:

sprinkle some feta cheese on top…sleerrpp…

GlaDio says:

this is a tunisian recepie <3

Tea EarlGrayHot says:

BTW, you do not need to use a butcher knife to dice things.

xoxindy says:

hi! i cant find smoke spanish paprica in my country. Is there any suitable replacement for this? thank you!

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