Mini Shakshukas

Big week in music last week. Drake came out with an album…then there was Lemonade.

Last week I got a call from my mom informing me that Jay-Z is a piece of shit. My mom had heard (maybe even listened?) to Lemonade and wanted to let me know of her opinion of Hov.

I feel you, moooom.

This weekend is Mother’s Day. Last week I thought it was this past weekend but you all were so nice to inform me to NOT send flowers not the wrong day. Thank you.

If you’re lucky enough to be with your mom on Mother’s Day, I’ll be sharing a few brunch recipes this week. I’ve been to a lot of restaurants on Mother’s Day and they're usually a mad house. I much more prefer to stay in and cook. Always.

These mini shakshukas are sooooo simple. You could actually prep the sauce the night before and just before you want them to hit the table, you could fill up the cast iron skillets, crack in the egg and stick ‘em in the oven. So easy. Serve them with bread!

More brunch stuff coming soon! xo

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Mini Shakshukas

Author: Adrianna Adarme

Prep Time: 10 minutes mins

Cook Time: 30 minutes mins

Total Time: 40 minutes mins

Serving Size: 4

Ingredients

• 2 teaspoons olive oil plus more for brushing on the bread
• ½ yellow onion finely diced
• 1 red bell pepper diced
• 3 garlic cloves peeled and minced
• 1 to 2 tablespoons harissa paste *see note below
• 2 teaspoons ground cumin
• ½ teaspoon ground coriander
• 1 28-ounce can of crushed tomatoes (I like San Marzano)
• 2 tablespoons minced Italian parsley plus more for garnish
• Salt to taste
• 2 ounces feta cheese or goat cheese crumbled
• 4 large eggs
• Grilled or toasted bread brushed with olive oil, for serving

Instructions

• In a medium pot, set over medium heat, add the olive oil. When hot, add the yellow onion and red bell pepper. Cook until slightly softened, about 3 to 4 minutes. Stir in garlic, harissa paste, cumin, coriander and cook for 1 minute, just until toasted and fragrant.
• Pour in the crushed tomatoes and bring the tomato sauce to a simmer. Cover slightly (just so the bubbling doesn’t make a mess on your stove) and cook for about 15 minutes. During this time, the flavor should marry and it should thicken slightly.
• Give it a taste and adjust the salt according to your liking. I added about 1 teaspoon. Stir in the Italian parsley. If you’re making this ahead, cool the sauce to room temperature and then store in the fridge until you’re ready to serve.
• Preheat the oven to 350 degrees F. If you’re using mini cast iron skillets, divide the sauce between the skillets. Alternatively you can use a baking dish. With the back of a spoon, create a well in the center and crack in the egg. Repeat with the remaining eggs. Sprinkle with feta cheese and transfer to the oven to bake for 12 to 15 minutes, until the white in the egg has set, yet the yolks is still runny. Garnish with more Italian parsley, a few pinches of salt and serve with toasted bread.

Notes

*I used 2 tablespoons of harissa paste which made this really spicy but I like it that way. Feel free to add a teaspoon at a time until you’re happy with the spice level.

*This doesn’t HAVE to be made in mini cast iron skillets. This will work great in a large cast iron skillet or a similar size baking dish

Nutrition

Serving: 4g

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