Shakshuka is a classic Mediterranean recipe
There’s no more Mediterranean a breakfast dish than Shakshuka. The classic recipe hailing from Arabic and Levine regions most often consists of eggs poached with red bell peppers in a tomato sauce spiced with cumin and paprika. It’s a similar sauce to the one I made in my Soutzoukakia meatball recipe. This one-pan dish has inspired cooks globally, and you can find any number of variations on the classic combo. It’s also always on the brunch menu for my Los Angeles personal chef clients.
Using summer squash
I came up with this Summer Squash Shakshuka recipe because I received the most beautiful patty pan summer squash and heirloom cherry tomatoes from Melissa’s Produce. It’s the perfect expression of a summertime breakfast—or breakfast for dinner—dish. And you only need one pan, so it’s easy cleanup as well.
This is the perfect way to use these perfect patty pans, but if you can’t find them, any summer squash will do. I like using a combo of yellow and green squash. If you’re using regular squash you’ll want to cut them into a large dice. For the patty pans, just halve or quarter them depending on their size.
You will want to use fresh tomatoes if they’re in season. If you’re making this out of season, you could use a 14-ounce can. I find the heirloom cherry tomatoes to be the sweetest all year round, so I’m using them in this recipe. If you use larger tomatoes, grate them on a box grater for the sauce.
Finishing off your Shakshuka
Finish this dish by crumbling some feta cheese over the top right before you bake it. If feta isn’t a normal fixture in your refrigerator, try a tangy goat cheese. I’m finishing off this Shakshuka with ribbons of mint because it’s light and refreshing (I also have an incredible amount of it growing in my backyard). If you don’t have mint, parsley or cilantro would be just as tasty.
Do you have a favorite Shakshouka recipe? Let me know in the comments.
Summer Squash Shakshouka Step-By-Step
Summer Squash Shakshuka by xtinaxenos on Jumprope.