Locally grown tomatoes have arrived at the Co-op this summer and we’ve got a delicious dish to share with you. This shakshuka recipe highlights the flavor of heirloom tomatoes and is perfect for breakfast or brunch. We recommend serving it with your favorite sourdough bread for dipping. We hope you enjoy this taste of summer!
6 heirloom tomatoes
½ cup of water
½ yellow onion
2 garlic cloves
3 T extra virgin olive oil
2 Tsp paprika
1 Tsp cumin
¼ Tsp red pepper flakes (or to taste)
¼ Tsp salt
⅛ Tsp black pepper
Dice and seed your tomatoes. Locally grown heirloom tomatoes may have spots where the tomato has split and formed a tough skin. Remove these parts when dicing your tomatoes but leave the unblemished skins on. You can seed your tomatoes by gently squeezing them and scooping the seeds out with a spoon. As you seed your tomatoes, remove the hard white cores. Set your seeded and diced tomatoes aside.
Dice your onion. Peel and dice your garlic.
In a large skillet, add your olive oil, garlic, paprika and cumin. Cook for 5 minutes, or until the onions are translucent and the spices are fragrant.
Add your tomatoes, water, salt, and pepper to the skillet. Stir to combine the ingredients.
Cover your skillet and allow it to simmer on medium heat for 10 minutes.
Remove the cover and create two wells in the shakshuka. Crack your eggs into the wells.
Cook your shakshuka uncovered for at least 5 minutes or until your eggs have reached your desired consistency.
Serve with toasted sourdough bread and enjoy!