Shakshuka is a traditional dish that consists of eggs poached in a rich tomato sauce. The eggs are usually baked or broiled until the whites become firm or set, and the yolks are still runny. With fresh basil and mozzarella cheese, you'll be sure to impress even the pickiest eaters. This dish is simple to make and makes a perfect weekend brunch.
Benefits of Basil
In addition to being delicious, basil is full of antioxidants, which can help maintain and repair cells in the body. It's also antibacterial and anti-inflammatory, so it aids digestion. Basil contains vitamin A which helps maintain healthy skin while reducing inflammation. Vitamin K is another nutrient found in basil that can help keep your bones strong.
Why Use Fresh Tomatoes?
Fresh tomatoes are the key to a truly luxurious shakshuka. When you use fresh, ripe tomatoes, you can make the most of their sweet and bright flavor. With canned or pre-roasted tomatoes, you will not get that same effect. However, if you’re in a crunch for time, you can substitute with two 14-ounce cans of roasted diced tomatoes and 2 Tbs. of tomato paste.
Tips for Success
Use fresh basil.
Make sure you have a good quality skillet that is safe to use in the oven - cast iron or ceramic with a handle that can handle the heat. If you don’t have one of these, you can transfer the tomato sauce to a casserole dish before adding your eggs and mozzarella.
The texture of the sauce is key here, so make sure it has developed a thick, chunky sauce before adding the eggs. Otherwise, it will just be a runny mess. Be patient with the reduction process.
Basil shakshuka
Basil Shakshuka
Ingredients
- 1 tbsp. olive oil, plus extra for drizzling at the end of cooking
- 1 large red onion, chopped
- 3 garlic cloves, minced
- 1 tbsp. paprika
- 2 tbsp. freshly chopped basil leaves
- Pinch of raw sugar or 1 tsp of honey
- Salt and freshly ground black pepper to taste
- 8 eggs
- 12 Roma tomatoes, quartered
- 8 slices of baguette bread, toasted with butter
Instructions
- In a large ovenproof skillet over medium-high heat, heat the oil until simmering.
- Add the onion and garlic and saute until softened, about 5 minutes.
- Add the tomatoes and a pinch of raw sugar or honey, followed by salt and pepper to taste.
- Bring to a simmer, then reduce heat to medium-low; cover with a lid and let cook for 20 minutes or until reduced by half.
- Take the skillet off the stove, and make 8 divots with a large spoon. Crack an egg into each.
- Cut mozzerella into 8 slices, and space them around the eggs. Add a few large basil leaves on top of the cheese. Sprinkle salt and pepper to taste on top.
- Transfer the skillet to the oven and bake until eggs are set but still slightly runny in the center (about 10 minutes).
- Serve immediately with slices of the toasted baguette.