This Middle Eastern Dish Is Perfect for Breakfast, Lunch or Dinner
Categories: Recipes

This Middle Eastern Dish Is Perfect for Breakfast, Lunch or Dinner

When it comes to finding the perfect recipe, there are only a select few that can be recreated for any time of the day, whether it’s a scrumptious make-ahead morning dish or a tasty dinner recipe. And while we can eat to-die-for pancakes all day, every day, there’s another meal you can make to satisfy your breakfast-to-dinner cravings. Shanskua is the Middle Eastern dish that you need in your life. Made with harissa, tomatoes and eggs, this one-of-a-kind dish can be perfectly paired with a side salad or load of bread. However you prefer to enjoy this drool-worthy recipe, you can guarantee it will be tasty AF. Check out the full recipe below.

Ingredients:

  • 1 red pepper
  • 1/2 teaspoon pepper
  • pinch of salt
  • half an onion, chopped
  • 2 cans chopped, unseasoned tomatoes
  • 1 clove garlic
  • 1/4 teaspoon paprika
  • 1/4 teaspoon chili powder
  • pinch of cayenne powder
  • 1/2 Tablespoon olive oil
  • 5-6 eggs
  • 1/2 teaspoon harissa
  • 2 Tablespoons tomato paste

Instructions:

1. Drizzle olive oil in the cast iron skillet and let it warm up over medium-high heat.

2. Chop the garlic, onion and red pepper, and place it in the skillet. Let it cook for 5-6 minutes or until the onion becomes translucent.

3. Add the chopped tomatoes, tomato paste and harissa into the skillet. Stir until everything mixes together. Let it simmer for 5-7 minutes for the sauce to reduce a bit.

4. Add pepper and salt to taste.

5. Crack 5-6 eggs over the tomato sauce. Make sure to cover the skillet and let it cook for another 5-6 minutes. Be careful not to overcook. You want the sauce and eggs to be slightly runny.

6. Remove from the heat once the eggs are white and sprinkle chives on top.

7. Serve immediately.

Drizzle olive oil in the cast iron skillet and let it warm up over medium-high heat. Chop the garlic, onion and red pepper, and place it in the skillet. Let it cook for 5-6 minutes or until the onion becomes translucent.

Add the chopped tomatoes, tomato paste and harissa into the skillet. Stir until everything mixes together. Let it simmer for 5-7 minutes for the sauce to reduce a bit.

Add pepper and salt to taste.

Crack five to six eggs over the tomato sauce. Make sure to cover the skillet and let it cook for another five to six minutes. Be careful not to overcook. You want the sauce and eggs to be slightly runny.

Remove from the heat once the eggs are white and sprinkle chives on top. Serve immediately.

*Drools*

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