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All Day Every Day Shakshuka

by Gustus Vitae

Yield: 4 generous servings

Time Estimate: 60 minutes overall, including 45 minutes cook time.

Storage Notes: Serve immediately to rapturous applause. 

Difficulty: Easy.

A true classic of the Mediterranean, this dish is literally eaten all day ever day in Near East. While it's become a staple in Israeli cuisine, it's name comes from Tusisian-Arabic slang for a 'mixture'. True to it's name, not only is this one-pot meal easy to make and share, but it truly is a mixture of some of our favorite flavors, the taste accented and accelerated by our All Day Every Day seasoning. This is perfect for the kids in the morning after having a couple of your child's friends over for a sleepover, or a wonderful breakfast to share with houseguests on a lazy Sunday afternoon.

Let's get to it!

Ingredients:

  • 1 Large can San Marzano tomatoes
  • 6 Eggs (fresh if you can get them)
  • 1 TBs All Day Every Day seasoning
  • 1 TBs Onion powder
  • 1/2 TBs Red cayenne sea salt
  • 1/2 TBs Coriander leaves
  • 1/2 TBs Granulated garlic
  • 1 Cup feta cheese (low sodium if possible)
  • 1 Bell pepper
  • 2 TBs Unsalted butter
  • 1 TBs Extra virgin olive oil
  • Bonus Points: 1 Sprig fresh parsley for garnish
  • Bonus Points 2: A good squeeze of lemon juice just before serving.

Method:

  1. Preheat oven to 375 F.
  2. Heat the largest skillet you have to medium low, adding butter and olive oil.
  3. When up to temperature, add in bell peppers and tomatoes (including juice), sweating for around 20 minutes.
  4. Add dry seasonings (All Day Every Day seasoning, onion powder, red cayenne sea salt, coriander leaves, granulated garlic), and mix well to combine. Give them 2 to 3 minutes to get to know each other.
  5. As carefully and as close to the simmering mixture as you can, crack open the eggs at an even distance from each other. 
  6. Working in the spaces in between the eggs, crumble in the feta.
  7. Remove skillet from the flame and put in the fire - cook in the oven for 9 minutes.
  8. Carefully remove skillet from oven, and if you have, garnish with parsley and a squeeze of lime juice.
  9. Serve, and devour. 
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