Most years I welcome the arrival of fall and all that the new season brings, but for some reason, this year I am having a hard time letting go of summer. Maybe it was because we had one crazy epic summer, maybe it was because of the later than usual Labor Day, but I am resisting fall like it is my business! Especially in the kitchen, as summer recipes are still what I am craving.
Here today to share on one of summer’s bounties is Holly from the blog Whole Hog Paleo. Her recipe share is one amazing looking creation for Baked Shakshuka (with those last few tomatoes from the garden as the star), and you will find oh so much more delicious on her site! Like Tart Cherry Lemonade, Paleo Pumpkin Porridge, Pork & Sage Meatballs, and Coconut Chocolate Pudding just to name a few.
Be sure to check out Holly’s awesome site here, and enjoy her recipe share below!
As summer winds down, I’m savoring the last, lingering tomatoes on the vine. And to celebrate the final basketful of tomatoes, I’m tossing them into one of my favorite Sunday brunches — Shakshuka. Tongue twister, right?! Hang tight — the name is tricky, the dish is not!
Shakshuka is a Middle Eastern dish, comprised of a tomato and red pepper sauce mixed with warm spices and topped with baked eggs. It’s a one-skillet sort of dish — another reason it’s in my top 10 hit collection — and makes for a tasty leftover dinner on those extremely lazy Sundays.
To start, I prefer to use a cast iron skillet. Besides it’s use as a hefty weapon and sturdy cooking device, the cast iron is a perfect in-the-kitchen-bicep-curl-
Once the egg whites firm up, remove from the oven, garnish with parsley and get to chowing. And if you’re like me, you’ll have leftovers, and probably eat Shakshuka again for dinner, too.
- 1 tbsp. cooking fat (ghee or lard)
- 1 yellow onion, diced
- 1 red bell pepper, sliced
- 2 garlic cloves, minced
- Dash of salt and pepper
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1 15-ounce can of crushed tomatoes
- 1 cup cherry tomatoes, sliced in halves or quarters
- 4 eggs
- Parsley to garnish
- Preheat oven to 375 degrees.
- Over medium heat in a large cast iron skillet, heat cooking fat. Add yellow onion, red bell pepper, garlic, salt, pepper, paprika, chili powder and cumin.
- Stirring occasionally, allow to cook until yellow onion and bell pepper are slightly softened, 8-10 minutes.
- Lower heat to medium-low and pour in can of tomatoes and sliced cherry tomatoes. Stirring occasionally, allow to cook for 10-12 minutes, until cherry tomatoes are softened a bit.
- Make 4 small pockets for each egg to sit. Crack egg into each pocket.
- Place skillet in the oven and cook for 10-12 minutes, or until egg whites set.
- Remove from oven, garnish with parsley and serve!