I could eat breakfast for every meal. I love all the typical breakfast foods like eggs, bacon, hash browns, pancakes, and the not so typical dishes like shakshuka. When I was working on this recipe I wanted to take the regular shakshuka, which is already great, and and some things that would compliment the flavors and make it a little more hearty. The sweetness from the potatoes pairs really well with the warm spices and briny olives. Salty feta and nutty, slightly bitter, tahini are a natural combination for finishing the dish and adding extra flavor. The toasted buttery pita is perfect for scooping up any extra sauce.
Ingredients -
3 Tbsp olive oil
1 medium sweet potato - peeled and cut into 1/2 inch dice
1 small onion - thinly sliced
1 medium red pepper - thinly sliced
1 fresno chile - seeded or not, depending on how spicy you like things, thinly sliced
2 cloves garlic - minced
2 tsp smoked paprika
1 tsp ground cumin
1/2 tsp cumin seeds
1 tsp kosher salt
1 28 oz can whole peeled tomatoes - roughly chopped
1/2 cup pitted green olives - quartered
4 large eggs
For Serving -
1/4 cup crumbled feta
3 Tbsp tahini - Soom is the best brand, see the link in my favorite things section
1 Tbsp fresh lemon juice
1/4 tsp kosher salt
1-2 Tbsp water
4 pita breads
butter
In a large skillet heat the olive oil over medium heat, add the sweet potatoes and sauté until they are just starting to soften. Add the onion, peppers, and garlic, continue to cook until the onions and peppers are softened and starting to brown. Season with the paprika, cumin, and salt. Stir to coat all the vegetables with the spices and cook for 1-2 more minutes. Add the tomatoes and green olives, stir to combine all the ingredients. Continue to cook stirring frequently for 5 more minutes. Make four small wells in each quadrant of the pan. Crack one egg into each well, season the eggs with salt, and cover the pan with a lid. Cook over low heat until the eggs whites are set and the yolks are done to your preference.
In a small bowl combine the tahini, salt and lemon juice and stir to combine. Add in the water one tablespoon at a time and stir until the sauce is smooth and has a pourable consistency. Drizzle the tahini sauce over the shakshuka and sprinkle with the feta. Butter the pita breads and broil them on a sheet tray in the oven until they are nicely toasted. Cut into quarters and serve with the shakshuka.
Serves 4
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