One Skillet Easy Shakshuka with Pasture-raised Eggs Brunch Recipe
4P Foods Team Member
The 4P Foods team wants to help you turn in season produce handpicked by farmers in Virginia, Maryland, Washington, D.C., the Eastern Seaboard, and Mid-Atlantic into delicious, homemade meals. Romaine calm; we have flavorful dishes to add to your weekly menu and seasonal ingredients to add to your 4P grocery delivery tote.
An egg-celent Shakshuka recipe that won’t have you up at the crack of dawn to have it ready by brunch. Shakshuka is a Middle Eastern dish that has its roots in Tunisia but can be found in varying forms throughout North Africa, Egypt, Palestine, and Israel. Impress your friends with this one skillet recipe that includes fresh tomatoes, pasture-raised eggs, regeneratively grown chickpeas and nutritious kale.
This recipe would also make an easy weeknight vegetarian dinner that would not require a lot of clean up. Enjoy Shakshuka in late Summer and early Autumn when we have peak season tomatoes and farm fresh eggs to add to your 4P grocery delivery tote. Serve four people with this Easy Shakshuka brunch recipe or scale this recipe up for a larger brunch get together. Make this recipe your own by adding locally-sourced feta cheese or serving it with delicious pita bread.
Here is how to make this recipe with purpose-fueled food that’s better for the prosperity of our planet and people.
Ingredients
- 4 tablespoons olive oil
- Half teaspoon crushed red pepper flakes
- Salt and pepper to taste
- 10-12 fresh tomatoes, diced
- 15 oz. cooked regeneratively-grown black butte chickpeas
- 1 white or yellow onion, sliced
- 2 cloves garlic, diced
- ½ bunch of kale (curly, lacinato, red russian all work), roughly chopped
- 4 pasture-raised eggs
- Pita bread or rice for serving
- Feta cheese, grated parmesan, or plain greek yogurt for serving (optional)
Directions
- Heat olive oil in a skillet pan over medium heat. Add diced onions, chopped garlic, and red pepper flakes and saute until onions start to turn translucent. Add a pinch of salt and ground black pepper to taste.
- Add the diced fresh tomatoes into the pan, stir and season with more salt. Add water to thin out tomatoes if needed. After a few minutes, add the regeneratively-grown chickpeas and chopped kale, stir.
- Once the tomato base starts to bubble (5-10 minutes) use a spoon to create four egg-sized “craters” in the sauce - this is where your farm fresh eggs will go!
- Carefully crack one egg into each tomato crater, season them with salt and pepper, and cover the pan to allow the eggs to cook.
- Once the eggs have reached your preferred doneness, spoon an egg and tomato mixture into a bowl over cooked rice or add a toasted pita for scooping and dunking
- If preferred, finish your bowl with feta, grated parmesan, or a spoonful of plain yogurt and a drizzle of olive oil.