Chips and Dip
Shakshuka is one of those dishes that you never seem to get around to making, but if and when you do, it 100% gets added into the weekly rotation. Kinda like “Stickum” in the Jerry Rice Era, you don’t leave home without it. We like to think of this dish not only as a hearty, inside-warming breakfast dish, but also as a breakfast dip.
It’s quick to throw together and sooo simple to serve All you need is some crusty, rustic bread to dip into this eggy, rich tomatoey situation. Perfection!
3 extra large eggs
1 (32-ounce) can tomato sauce
1 tablespoon harissa
2 teaspoons smoked paprika
2 tablespoons ground black pepper
Crusty bread loaf, for serving
Preheat your oven to 325 degrees F.
Coat the inside of a ceramic cookware or stoneware dish with olive oil.
Combine tomato sauce, harissa, and smoked paprika in a mixing bowl, and then pour the mixture into the oiled dish.
Crack the three eggs on top of the sauce mixture and place in the oven.
Bake for 20 minutes. Remove from oven and serve immediately with pieces of crusty bread (for dipping).