I love brunches but sometimes it's just impossible to make it out of the house. So I've been trying out all kinds of dishes at home that are easy to prepare but still very delicious and have nice presentation to them. Enter, shakshuka baked eggs.
I first learned about this dish from brunching at Carnem in Park Slope, Brooklyn. Since trying it there in my own personal cast iron pan, I've created my own recipe just for brunching at home.
Here's my version of shakshuka baked eggs with beautiful kumato tomatoes!
- canned diced tomatoes
- fresh grape, plum, or kumato tomatoes
- diced onions
- olive oil
- sea salt & red pepper flakes
- Heat pan with olive oil and finely chopped garlic. Dice onions and add to pan. Add diced tomatoes with liquids and cumin to taste. Cook down to a paste-like consistency. Add some salt, cumin, and red pepper flakes to taste. Spoon into individual cast iron dishes.
- Slice fresh tomatoes into half slices. Place around cast iron dishes in a scalloped design, leaving the middle ready for eggs.
- Break two eggs carefully, preserving the yolk in the middle of the dish.
Sometimes, you get twins and you get three egg yolks instead of two!
Preheat oven to 375 degrees. Bake for 15-20 minutes depending on how runny you prefer your eggs. Top with a twist of sea salt on yokes. Add a few slices of apples and toast for a delicious brunch at home.
Much of this recipe is trial and error for me. It can also be easily tailored to your own tastes, so add as much garlic, cumin, salt, and red pepper flakes as you'd like.
It really can't get any easier than that. Enjoy!
Thanks for stopping by!