Tomato and Egg Shakshuka

Tomato and Egg Shakshuka is a vibrant dish that beautifully marries rich, ripe heirloom tomatoes with colorful cherry tomatoes, creating a hearty and flavorful base. A staple of Mediterranean cuisine, this dish is often enjoyed for breakfast or brunch, yet it can also serve as a comforting dinner option. The combination of fresh herbs, such as basil, and the inclusion of creamy feta and sharp cheese elevate the dish, adding depth to the taste profile. This shakshuka is not just a meal; it's a celebration of seasonal produce and a homage to the rustic cooking traditions of the region. Perfectly cooked eggs sit atop a luscious tomato sauce, creating a visually stunning and appetizing dish that is sure to impress family and friends alike.

Ingredients (Makes 4 portions)

Tomato Base

600 g ripe heirloom tomatoes, peeled (optional)
500 g mixed cherry tomatoes (red, yellow, and black)
2 cloves garlic, thinly sliced
45 ml olive oil
salt, to taste
freshly ground black pepper, to taste

Egg Mixture

8 eggs
40 g goat butter

Cheese and Herbs

120 g feta cheese, crumbled (optional)
80 g grated kefalotyri cheese (or spicy graviera)
leaves from 4 sprigs fresh basil

Nutrition Information (per 100g)

Calories: 160
Fat: 10
Protein: 8
Carbohydrates: 5
Fiber: 1

Directions

Preheat and Prepare Cherry Tomatoes

1. Preheat your oven to 170°C (340°F). Cut the larger cherry tomatoes in half, leaving the smaller ones whole. Line a baking tray with parchment paper.

Roast Cherry Tomatoes

2. Spread the cherry tomatoes on the tray, scatter the garlic, season with salt and pepper, and drizzle with olive oil. Roast for 40 minutes until the tomatoes are caramelized and their skins wrinkle. Remove from the oven and allow to cool.

Prepare Heirloom Tomatoes

3. While the tomatoes roast, cut the heirloom tomatoes in half and remove any excess seeds. Chop them coarsely and transfer to a bowl with their juices.

Cook Tomato Base

4. In a large non-stick skillet over medium heat, cook the chopped heirloom tomatoes with their juices for about 20 minutes, until they caramelize and reduce.

Combine Ingredients

5. Season the tomato mixture with salt and pepper, then add the olive oil and goat butter, stirring gently until the butter melts.

Add Eggs and Cherry Tomatoes

6. Add half of the eggs, stirring gently with a wooden spoon.

Final Assembly

7. Incorporate the roasted cherry tomatoes and stir gently.

Cook Eggs

8. Pour in the remaining eggs and cook for 30 to 40 seconds, gently stirring the whites while keeping the yolks intact to form 'eyes'. Avoid overcooking to prevent drying out the shakshuka.

Add Cheese and Basil

9. Sprinkle the cheeses and basil leaves over the shakshuka, cover the skillet with a lid, and let it sit for 1 minute until the cheese melts. Remove from heat and serve immediately.

Cookix's Secrets

Cheese Alternatives

Replace feta with ricotta or goat cheese for a different flavor profile.

Ingredient Selection

Choose ripe, seasonal tomatoes for the best flavor.

Serving Suggestion

Serve with crusty bread to soak up the delicious sauce.

Spice It Up

Add chili flakes or fresh chili for a spicy kick.

Texture

For creamier eggs, reduce cooking time slightly.

Vegetable Additions

Incorporate sautéed bell peppers or spinach for added nutrition.

Ask Cookix, your sous-chef