If I had to rank my love for breakfast, lunch and dinner. I’d rank them breakfast, dinner, then lunch. Breakfast always wins in my mind. When it comes to a “good breakfast,” I’d say I am more of a savory gal – with the occasional hankering for a donut or french toast. Something that is at the top of my breakfast cravings, and is a really good breakfast dish that can be eaten throughout the day and will taste better the next day is always – Sungold Shakshuka.
Shakshuka is a tomato and bell pepper, and harissa focused dish, with warming spices and eggs cooked into the sauce. In Phoenix, we’ve had an extended Summer/Fall tomato season and I snatched the last batch of gorgeous Sungold tomatoes I could find and thought it’d be a fun and bright addition to the traditional red tomatoes used for traditional Shakshuka.
Make this dish, top with feta cheese, dill, and serve with crusty bread.
Enjoy!
Ingredients:
1 cup of sungold tomatoes
3-4 vine ripened tomatoes, chopped
4 large cloves of garlic, chopped
1 tablespoon harissa or pepper paste
1 tablespoon of tomato paste
One yellow onion, thinly sliced
Small bunch of dill, chopped
1 Tablespoon of za’atar seasoning
1 tablespoon of cumin
4 eggs
Salt & Pepper
Good oil
Optional:
Crusty bread
Feta
To make the Sungold Shakshuka:
To prepare the vegetables and herbs, chop the fresh dill, garlic, onion, peppers and tomatoes. On the stove, in a pot or pan, heat oil then add garlic and onion. Start to cook down then add peppers and the harissa and combine. Then, add in the tomato paste and spices and then stir in the tomatoes and dill and cook down until a sauce forms. Season the sauce with salt and pepper as you go. Cook the sauce for about 20 minutes and then add the lid to simmer for about five minutes. Once the sauce is done, make small pockets and crack in eggs. Keep cooking until eggs start to cook and the egg whites are solid. Top the sauce with za’atar, fresh dill, crumbled feta and serve.
Love,
Cass and Dax
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