Food for the (Gluten Intolerant) Soul

Shakshuka is a Mediterranean dish of eggs poached in a sauce of tomatoes. It’s the perfect healthy breakfast.

Ingredients:
To Grill:

• ½ medium onion, peeled and roughly chopped
• 3 ripe tomatoes, roughly chopped
• Salt and pepper, to taste
• 1 tablespoon olive oil

For the Sauce:

• 1 clove garlic, minced
• 10 ripe medium-sized tomatoes, diced (about 2 cups) + ½ cup water
• 1 teaspoon hot smoked paprika
• Salt and pepper, to taste
• ½ tablespoon fresh chopped parsley
• ½ tablespoon fresh chopped basil

At the End:

• ½ cup fried chorizo (optional)
• 5-6 eggs

Instructions:

1. Grill the Vegetables: Preheat the grill on maximum heat. Place the chopped tomatoes and onions in a baking pan, drizzle with olive oil, and season with salt and pepper. Grill for 15 minutes until slightly charred.
2. Prepare the Sauce: While the vegetables are grilling, cook the garlic, diced tomatoes, water, paprika, salt, and pepper in a deep pan over medium heat. Simmer for 15 minutes until the sauce starts to thicken.
3. Combine and Cook: Add the grilled vegetables to the sauce and cook for an additional 15 minutes. Add the fried chorizo, if using. Crack the eggs over the sauce, spacing them evenly. Cover the pan and simmer for 10-15 minutes, or until the eggs are cooked to your liking and the sauce has thickened.
4. Serve: Serve hot, garnished with additional parsley and basil if desired. Enjoy with crusty bread or pita.

Recipe reference and US measures

US measures and estimates below are retained from the existing recipe reference.

Shakshuka (Tomatoes and Poached Eggs)

• Yield: Not stated; uses 5–6 eggs
• Prep: Not stated
• Cook: About 55–60 minutes
• Total: About 55–60 minutes, plus prep

Tomato and herb sauce topped with eggs, with optional chorizo.

Ingredients

• Grilled vegetables
• ½ medium onion, roughly chopped
• 3 ripe tomatoes, roughly chopped
• 1 tbsp olive oil
• Salt and pepper, to taste
• Sauce and topping
• 1 garlic clove, minced
• 10 medium ripe tomatoes, diced (source also says about 2 cups), plus ½ cup water
• 1 tsp hot smoked paprika
• Salt and pepper, to taste
• ½ tbsp each chopped parsley and basil
• ½ cup fried chorizo, optional
• 5–6 eggs

Directions

1. Heat the grill to maximum. Put the chopped onion and tomatoes in a baking pan, drizzle with olive oil, and season. Grill for 15 minutes until slightly charred.
2. Meanwhile, cook the garlic, diced tomatoes, water, paprika, salt and pepper in a deep pan over medium heat. Simmer for 15 minutes until the sauce begins to thicken.
3. Add the grilled vegetables and cook for another 15 minutes. Stir in the fried chorizo if using.
4. Crack the eggs over the sauce, cover and simmer for 10–15 minutes, until cooked to your preference and the sauce has thickened.
5. Serve hot, with parsley and basil if desired. The source suggests crusty bread or pita.

Notes: The source gives 10 medium tomatoes but also calls this about 2 cups; these amounts may not agree, so check the quantity before cooking. Yield is not stated. Check chorizo and other packaged ingredients if you need a gluten-free meal.