Shakshouka-Style Eggs with Red Onion, Sweet Peas and Balsamic

Man, it is FRIGID in Illinois these days. So I’m pretty into all things hot and saucy and soupy at the moment. And these shakshouka-style eggs totally did the trick with red onion, yellow pepper and sweet peas along with extra crushed red pepper… fresh and warming all at the same time. Had this for a little me-time Sunday brunch yesterday before work and it almost stopped me from spending the whole shift snacking on cheese and bread… almost. 🙂

[Note: I am calling this and “shakshouka-style” because although it clearly is inspired by that dish, I am wary of appropriating the food of other people’s cultures. I spent a lot of time thinking about what to call this dish and didn’t land on the perfect solution. Hm. What do y’all think?]

Anyway grab a blankie and curl up with one of these babies to cure the winter chills!

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SHAKSHOUKA-STYLE EGGS

Ingredients:

[This is for one serving – scale up as needed for multiple people!]

1/4 cup red onion, diced or sliced thin

1/4 cup yellow bell pepper, diced or sliced thin

1 clove garlic, sliced thin

1/4 cup fresh or frozen sweet peas

1/3 cup crushed tomatoes

1/3 teaspoon dried oregano

1/3 teaspoon crushed red pepper (adjust depending on your preferred spice level)

2 organic eggs

~1 teaspoon balsamic vinegar

Salt, pepper and olive oil

 

Method:

First, preheat your oven to 375 and then prep all the veggies as above.

Get out a small cast iron skillet. Add a little drizzle of olive oil and turn on the heat. When it has warmed up, add the red onion. Sauté the onion for a couple of minutes, until it has softened and started to get a little brown, about two minutes. Then add the pepper and the garlic. Cook for one more minute and then add the peas. Season the veggies with the oregano, crushed red pepper, and salt and pepper to taste. Keep sautéing until the peas are thawed, one to two minutes.

Pour the crushed tomatoes over the vegetable mixture, stir, and remove from heat. Crack two eggs on top of the tomato/vegetable mixture, and then place the skillet straight into the oven.

Bake for 12-15 minutes, or until the eggs are white but the yolk is still runny.

Remove, let cool for a couple minutes and then top with a drizzle of balsamic vinegar.

Enjoy with fresh bread!

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2 Comments Add yours

  1. Anonymous says:

    Yummmmy ….. and quick to prepare too

    Like

  2. Anonymous says:

    Looks delicious and perfect for a cold winter day brunch!

    Like

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