Florida tomato season is finally here (sit on it, northerners) and Farmer Danny of 12 Seasons Farm is keeping me well-stocked with beautiful heirlooms. A simple lunch of shakshuka with whole grain flatbreads made a perfectly satisfying lunch for anyone enduring this week’s cold snap.
Shakshuka — an egg dish cooked in spiced tomatoes — is excellent comfort food found across the Middle East and North Africa, not to mention every chichi brunch menu in the United States.
- 5-6 nice tomatoes, roughly chopped, or 1 can of crushed tomatoes
- 1/2 onion, sliced
- A few garlic cloves, chopped
- 1-2 eggs per serving
- Additional veggies for added bulk — peppers, eggplant, zucchini, last night’s green beans, whatever sounds good to you
- A large pinch of cumin, ground coriander, and chili flakes
- A large pinch of dried herbs like thyme and oregano
- A handful of fresh herbs like mint, cilantro, and parsley, chopped
- Salt to taste
- Yogurt and/or feta to finish
- In a medium saute pan, heat a glug of olive oil over medium heat. Add spices and dried herbs. Once they begin to sizzle, add onions. Cook onions until they soften, then add garlic and cook until just soft.
- Add in any raw veggies like peppers or eggplant. Once they begin to soften, add tomatoes and at least five-fingers of salt. Let the mixture cook over medium-low heat for 20-30 minutes. Taste along the way, adding more salt, spices, or perhaps a glug of honey as needed. If adding already cooked veggies (I added leftover green beans from Thanksgiving and it slayed), throw them in now.
- Once you love the way the tomato mixture tastes, crack the eggs directly into the tomatoey goodness . Cover with a lid and cook until the whites have solidified. Garnish with fresh herbs, yogurt, and/or feta. Eat over grains of choice or with flatbread. Reheat leftovers for a luxe breakfast the next day!