Shakshuka with Argentinian Prawns
Ready to try something absolutely mind blowing good for breakfast ? Shakshuka with Argentinian Prawns. This is my version of a traditional Middle Eastern dish called Shakshuka.
What is Shakshuka?
Shakshuka is a dish that consists of eggs poached in a tomato and bell pepper sauce. It is a popular dish in the Middle East and North Africa. Traditional Shakshuka doesn’t contain meat.
I kept some of the traditional ingredients such as red bell pepper, onion and cumin and also added my own twist with the prawns, orange bell pepper, Aleppo pepper and everything spicy seasoning from flavor god. Warning: This is a TASTY brunch dish! And you may want to dip some bomb ass bread into it!
I served it with gluten free pita that I prepared fresh. My friend prepared bacon and roasted potatoes as well, so I totally recommend these accompaniments! (Bacon is always welcome on my plate 😋)
Leftovers hold really well for the next day. The sauce becomes that much more amazing overnight!
Here’s a tip :
If you eat up all the poached eggs in the dish and have left over sauce, save it for the next day and cook up more eggs on the side, then serve the sauce on top of the eggs! Ok, now I’m making myself hungry! LOL
Argentinian Prawns?! Where do I find those?
Argentinian Prawns are otherwise known as Argentinian Red Shrimp. You can find them at Trader Joe’s in the frozen section. I like the meatiness of them- they remind me of a lobster/prawn texture. Any kind of prawns would work though if you can’t locate these in your local store.
When using frozen prawns or shrimp, defrost them first before adding them to the sauce.
Not ready to stop brunching? Cook up my Pork Sausage, Eggs and Polenta !
Shakshuka with Argentinian Prawns
Equipment
- large skillet
- small bowl
Ingredients
- 6 large eggs
- 1 pound argentinian prawns or any prawns, peeled
- 28 ounces whole peeled tomatoes canned
- 1 large red bell pepper medium sliced
- 1 large orange bell pepper medium sliced
- 1 large white onion sliced
- 2 tablespoons garlic minced
- 2 teaspoons aleppo pepper you can sub with sweet paprika or smoked paprika
- 2 teaspoons everything spicy seasoning you can sub with cajun seasoning or cayenne
- 2 teaspoons cumin ground cumin
- 1 teaspoon black pepper ground
- 1/2 teaspoon salt or as needed
- 2 tablespoons olive oil extra virgin
- 4 tablespoons italian parsley chopped
Instructions
- In large sauté pan, heat the olive oil on medium/low.
- Add the onions, peppers and garlic. Turn the heat down to low. Let the veggies cook for about 8-10 minutes until the onions are nice and sweaty.
- Then add all the spices. Let the spices cook with veggies for about 2-3 min.
- Add the peeled whole tomatoes. Gently crush the tomatoes with a big spatula. Let it simmer for 5-7 min.
- Taste test your sauce. If you want to adjust the heat of the spices or add additional salt , now is a good time.
- Gently place the prawns into the tomato sauce spacing them out. Let those boil in the tomato sauce for about seven minutes. When they start to turn opaque in color, they are done.
- Carefully crack one egg into a separate bowl then add into the pan one by one, keeping them intact. Let the dish simmer on low for 20-25 minutes. Don’t disturb the eggs.
- The dish will be done when the egg whites are cooked all the way through and the yolk is shiny yet firm. Sprinkle with fresh Italian parsley.
- Enjoy!
