Harvesting Goodness: Shakshuka with Summer's Freshest Tomatoes

-
Summer is a wonderful time for fresh garden tomatoes, and this Shakshuka recipe takes full advantage of their peak season flavor. With ripe tomatoes in abundance, you can create a deliciously vibrant dish that's perfect for a hearty breakfast or a simple dinner. The key is to use fresh, juicy tomatoes to make the sauce from scratch, but if you’re in a pinch, you can also use one 28-ounce can of whole peeled tomatoes, if fresh is unavailable.  Or heck, use bottled pasta sauce even and jazz it up a bit with whatever fresh ingredients you have on hand! The great thing about this dish is flexibility! You can truly make it yours. 

This Shakshuka recipe provides an authentic taste of the Mediterranean and allows you to fully enjoy the flavors of summer produce. Making the sauce from fresh tomatoes might take a bit more time, but it’s well worth the effort for that extra layer of depth and freshness. Whether you choose to make it with fresh tomatoes or opt for canned, this dish is sure to be a hit at your table. And really, we have been known to toss in extra zucchini to get them used up, the last of the summer spinach, all kinds of things. There really isn't a wrong way! Be bold, just like the flavors of this great dish! 

Summer Shakshuka

Ingredients
2 tablespoons olive oil
1 medium onion, diced
1 red bell pepper, seeded and diced
4 garlic cloves, minced (or 1 heaping tablespoon garlic powder)
1/2 teaspoon paprika
2 teaspoons chili powder
1/4 teaspoon cayenne pepper
6-8 fresh tomatoes, diced (or one 28-ounce can of whole peeled tomatoes, if fresh is unavailable)
6 large eggs
Salt and pepper, to taste
1 small bunch fresh cilantro, chopped
1 small bunch fresh parsley, chopped

Instructions
Heat olive oil in a skillet over medium heat.

Add diced onion and red bell pepper to the skillet and cook until softened.

Stir in minced garlic (or garlic powder), paprika, chili powder, and cayenne pepper. Cook for another minute.

Add diced fresh tomatoes (or canned tomatoes) to the skillet. Simmer until the tomatoes are broken down and the sauce has thickened.

Season with salt and pepper to taste.

Make small wells in the sauce and crack eggs into each well. Cover and cook until the eggs are done to your liking.

Garnish with chopped cilantro and parsley before serving.

Savor the last of summer by enjoying this flavorful Shakshuka with friends on the patio. Whether served for breakfast or dinner, this dish brings the warmth of the season to your table, making every bite a celebration of summer’s freshest flavors.

Comments

Post a Comment

Popular posts from this blog

Ole Ma's Rambling...

-
Image
Tonight my heart is shattered into a million tiny pieces. How do you even say goodbye?  Today i had to make the choice to love Thistle more than I love myself, knowing that my heart would never, not ever be the same.  Thistle was not just a pig but a teacher of quiet wisdom, wrapped in bristled, curled hide. She was the matriarch, the heart of the herd, with eyes that saw through the seasons of my soul. For nearly a decade, she walked beside me, her presence grounding me in the land we shared. She was best in show not once but  twice—a reflection of her strength, her grace. But those ribbons pale in comparison to the lessons she imparted in the stillness of nights in the barn, early morning feedings, and the every day walks that dominate farm life. It was in the way she turned her gaze toward the horizon, our future, as if seeing something beyond what any of us could fathom. She was the one that started it all.  Today, I said goodbye, though it feels impossible to grasp and
Read more

Ole Ma's Ramblings

-
Image
I’m starting and stopping so many times as I write- the words that don't want to come. It’s so impossibly hard to put my thoughts into words that I’ve even moved outside to look at the pasture, I've ventured to the barn and even back into the house. Now though I'm sitting under the gazebo where we recently had our Porkpalooza, the smoky aroma still emanating from the fire pit, a reminder of laughter and joy shared with friends and family and I feel as though I'm finally prepared to to get these thoughts to you all.  The wind tosses the leaves around me, mirroring the torrent of memories swirling in my head, tangling up my thoughts as I grapple with the weight. Our Porkpaloozas are always such a special time, but none more so than our most recent. Porkpaloozas are always a great time. We spent our evening eating massive amounts of good food surrounded by friends and family, their laughter blending with the scent of smoky porky goodness. The animals were in th
Read more

Warmer days ahead...

-
Image
As winter blanketed the farm in its icy grip, we've grappled with the unavoidable truth that this season brings loss. While each departure weighs heavily on our hearts, two recent losses have been particularly significant. Big Bird, our cherished emu at the age of 37, bid us farewell after many years of companionship. While her departure was expected due to her age, it has left a profound void in our hearts. During her final hours, as we noticed she wasn't doing well, we brought her into the warmth of our home. For her last 24 hours, she was nestled under a blanket, surrounded by the comfort of our presence. It was a peaceful and intimate farewell, a fitting end for our dear feathered friend. Another somber loss that should be mentioned is the passing of Meri, our beautiful Berkshire sow. Taken from us tragically during the horrible cold snap that hit the Northwest. A fight with a basic infection coupled with that dangerous cold tipped the scales and unfortunately s
Read more