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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
Mini Shakshukas
Ingredients
- 2 teaspoons olive oil, plus more for brushing on the bread
- 1/2 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
- 1/2 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My husband and I make this every Sunday. So delicious! Such a great recipe, and it’s become a family tradition!
wow that’s so wonderful to hear!
Nutrition Facts
Servings: 4
Amount per serving
Calories 197
Total Fat 11.1g
Saturated Fat 4.1g
Cholesterol 199mg
Sodium 298mg
Total Carbohydrate 15.7g
Dietary Fiber 3.8g
Total Sugars 8.9g
Protein 11.3g
Vitamin D 18mcg
Calcium 146mg
Iron 3mg
Potassium 717mg
This looks super cute!!
My mom made this dish alot for me and my siblings growing up. I do recommend to eat with naan bread
What’s a good size for a mini cast iron skillet? 6″? I want to do this for my husband’s birthday and surprise him with brunch in bed!
6-inch would be perfect!
Shakshukas have been popping up on menus everywhere recently and for good reason. It’s a really tasty dish and these look spot on. Every time I order one of these I end up unwilling sharing it. Individual portions for everyone on Mother’s Day!
I’m pretty sure my head exploded with all the music that came out, especially cuz I’m a HUGE Drake fan and can’t stop listening!!