Want a really flavorful and healthy breakfast? Try this Middle Eastern favorite. Shakshookah is a perfect gluten free meal that can be eaten for breakfast, brunch, lunch or dinner. It's not really my recipe, my husband ate it growing up in the Middle East. Although my husband doesn't really cook, he does have a repertoire of about four recipes that he makes, and tomato shakshookah is one of them.
It's an ideal recipe for the summer when vegetables are plentiful. Sometimes you wonder what can you do with those tomatoes, zucchini, onions and green peppers. Make Shakshookah!
It's fast, easy, healthy and you don't have to even turn on your oven.
You can serve it with a nice slice of polenta with fresh corn or eat it with a baked potato for a heartier meal.
3 large summer tomatoes, peeled and diced in chunks or sliced
1 med onion, diced
1 med zucchini, sliced thin
1 green or red pepper , diced in chunks or sliced
1 small jalenpeno pepper, seeded and chopped ( optional)
freshly ground sea salt and black pepper
Fresh basil or cilantro ,chopped as a garnish
4 uncooked eggs
Saute onion in olive oil in a large skillet on medium until translucent. Add tomatoes, zucchini, red pepper and continue to cook on high for 2 minutes and then turn down to medium. Cook until vegetables are soft about 6-8 minutes. Turn flame to low and crack one egg at time over the vegetables giving space for each one.
Cover skillet and cook until eggs are the way you like them. Add salt and pepper.
Remove from skillet by portion and garnish with fresh basil..
Step by Step
|Saute vegetables in olive oil in skillet until tender|
|Crack eggs one at a time over cooking vegetables|
|Cover and allow eggs to cook until eggs are desired consistency ( soft or hard cooked)|
|Remove from heat and place on serving dish|
|Decorate with fresh chopped basil, cilantro, cucumbers or whatever you choose|
Great gluten free entree for brunch
Shared on : Fight the Flu
Katherine Martinelli Breakfast