Sunday Brunch Shakshuka With Juicy Campari Tomato's

My Favorite Warm & Cozy Breakfast

Sure, you’ve heard about tomato girl summer, but when it comes to Shakshouka I almost want to say tomato’s are a winter food!

I like to use juicy campari tomatoes for my Shakshuka!! They are my favorite cooking tomato as they are packing with flavor!

Ingredients

Olive oil
1 onion, sliced
1 bell pepper, sliced
15 Campari tomatoes, whole
2 Roma tomatoes, whole
1 tablespoon minced garlic
1 tablespoon tomato paste
2 tablespoons garlic powder
1 tablespoon smoked paprika
1 tablespoon onion powder
1 tablespoon ground cumin
Salt and black pepper, to taste
7 eggs

For serving
Cotija cheese
Curly parsley
Cracked black pepper
Crusty bread

Instructions

Heat a generous drizzle of olive oil in a wide pot or deep skillet over medium heat.

Add the onion, bell pepper, and whole tomatoes directly into the pot. Let everything cook together, stirring occasionally. The tomatoes will begin to soften and release their juices. Once very soft, use your spoon to gently mash them into the onions and peppers.

Add the minced garlic and cook for about 30 seconds, just until fragrant. Stir in the tomato paste, garlic powder, smoked paprika, onion powder, cumin, and season with salt and pepper.

Lower the heat slightly and allow the mixture to simmer and reduce, stirring often, until it becomes a very thick sauce. This step is key. You want the sauce rich and concentrated so the eggs sit nicely on top.

Use the back of a spoon to create wells in the sauce. Crack an egg into each well. I like using seven eggs so there are leftovers.

Cover the pan and let the eggs cook gently for about five minutes, or until the whites are set and the yolks are cooked to your liking.

Finish with cotija cheese, curly parsley, and cracked black pepper. Serve warm with crusty bread for scooping.

A Recipe by Madeline May

Shakshuka

Breakfast • Dinner • One Pan

Prep

10 mins

Cook

35 mins

Total

45 mins

Yield

4 servings

Category

Breakfast or Dinner

Difficulty

Easy

A thick, cozy tomato and pepper sauce gently simmered and finished with eggs, fresh herbs, and salty cheese. Perfect with crusty bread.

Ingredients

Shakshuka

• Olive oil
• 1 onion, sliced
• 1 bell pepper, sliced
• 15 Campari tomatoes, whole
• 2 Roma tomatoes, whole
• 1 tablespoon minced garlic
• 1 tablespoon tomato paste
• 2 tablespoons garlic powder
• 1 tablespoon smoked paprika
• 1 tablespoon onion powder
• 1 tablespoon ground cumin
• Salt and black pepper, to taste
• 7 large eggs

For Serving

• Cotija cheese, for topping
• Curly parsley, for garnish
• Cracked black pepper, for finishing
• Crusty bread

Instructions

1. Heat the oil Heat a generous drizzle of olive oil in a wide pot or deep skillet over medium heat.
2. Cook the vegetables Add the onion, bell pepper, Campari tomatoes, and Roma tomatoes. Cook, stirring occasionally, until the vegetables soften and the tomatoes release their juices.
3. Mash the tomatoes Once the tomatoes are very soft, gently mash them with the back of a spoon to create a chunky sauce.
4. Season the sauce Add the minced garlic and cook for about 30 seconds. Stir in the tomato paste, garlic powder, smoked paprika, onion powder, cumin, salt, and black pepper.
5. Reduce Lower the heat and simmer, stirring often, until the sauce becomes thick and rich.
6. Add the eggs Use the back of a spoon to make wells in the sauce, then crack one egg into each well.
7. Cook the eggs Cover the pan and cook for about 5 minutes, or until the egg whites are set and the yolks are cooked to your liking.
8. Finish and serve Remove from the heat and top with cotija cheese, curly parsley, and cracked black pepper. Serve warm with crusty bread.

Storage

Refrigerate leftover sauce and eggs in an airtight container for up to 3 days. Reheat gently over low heat.

Make Ahead

Prepare the tomato and pepper sauce up to 2 days ahead. Reheat it in the skillet, then add and cook the eggs just before serving.

A Note from Madeline May

Let the sauce reduce until very thick before adding the eggs. A thicker sauce helps the eggs hold their shape instead of spreading.

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A Recipe by Madeline May • madelinemayco.com

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