During fall, cooler temps bring a desire for warm foods. Today I’m sharing a hearty egg + tomato breakfast recipe since breakfast is my favorite meal of the day (well technically brunch but we’ll discuss that another day lol #basic).

I first tried Shakshuka, an egg + tomato breakfast dish that originated in Tunisia,  at a restaurant in Houston and it was the perfect meal  — hearty, but not heavy. I decided to recreate this dish but it’s unfair to call my recipe a Shakshuka because I didn’t use a traditional recipe and just worked with what I had on hand. It came out wonderfully — delicious, filling, and flavorful!

INGREDIENTS:

  1. Eggs
  2. Roma Tomatoes, Organic Tomato Paste
  3. Mushrooms, Onions, Red Bell Pepper
  4. Spices: Himalayan Pink Salt, Pepper, Paprika, Cayenne, Crushed Red Pepper

TO PREPARE:

  1. Preheat oven to 375 degrees.
  2. In a skillet, begin simmering onions + sliced red bell pepper. Once the onions become translucent, add in tomatoes + spices.
  3. Add in tomato paste + water to create a sauce to your desired thickness. Total simmer time ~5-10 mins.
  4. Transfer sauce to oven-safe skillet (like cast iron).
  5. Create small a small hole in the sauce with a spoon.
  6. Crack an egg in a small bowl and then pour into skillet sauce hole (Don’t crack the egg directly into the skillet!). Repeat with as many eggs as you have.
  7. Place in oven and bake until egg whites are fully cooked (~10 mins or more depending on the size of your skillet).

TO ENJOY:

Finish by topping with whatever you choose! I used hemp seeds + spices + a fresh herb (basil in this case). Let me know how yours turns out 🙂