Pizza Shakshouka
One of the benefits of working from home some days is being able to cook yourself a nice breakfast. This morning I was in the mood for eggs, but not for my go-to option of eggs over easy with herbs. A couple nights ago we made pizza and still had some of Tina’s sauce and some mozzarella cheese, so I experimented with an Italian-ized version of shakshouka, the middle eastern egg and tomato sauce dish.
The preparation was really simple – I just brought about a quarter cup of tomato sauce to a simmer in the pan, then cracked in two eggs, sprinkled the cheese on top (plus some salt and pepper) then covered and cooked on medium high heat for maybe 5 minutes.
I couldn’t quite transfer it to a plate in a way that looked pretty, but the eggs were perfectly poached. Substance over style is okay when it’s breakfast for one, I guess.
Looks good. Make it for me some weekend.
very fine! I like bell peppers in my shakshouka too, though I haven’t mastered how to incorporate them. pureed and cooked in the tomato sauce? kenny shopsin just does big chunks of them (and onions) under the eggs but I’m not sold on that style as “shakshouka”.
Hey Alex! Either of those options sound pretty good to me. I’m not sure I can think of any other way to include the peppers….unless maybe you roasted red bell peppers, diced them, and served them (hot or cold) on top of the finished shakshouka?