Shakshuka- Baked Middle Eastern Spicy Eggs

Recently we flew an early flight on first class with Alaska Air, and one of my breakfast choices was Eggs Shakshuka. I'd had them and made them before, so I was eager to have them. I mean, I am not usually eager for airplane food, but these were terrific!  I had to laugh because my hubby immediately wanted to know what I was having. He chose something else- hahaha!  I did give him a bit of a taste (maybe a wee bit begrudgingly) as they were so good.  A couple weeks later, I had more tomatoes than I knew I could use before they went bad so I made this for brunch one morning!  As we served this for just the two of us, I did freeze the leftover sauce and used it for a fantastic topping for baked white fish.  Hubby keeps asking where did I get this recipe, I just laugh and say its an old basic.  He's hooked.

I used half fresh diced tomatoes and one can of diced tomatoes for my recipe, but super easy to use two cans of diced tomatoes instead. If using fresh tomatoes then it "might" be best to peel them....as the skin can be a bit annoying. I didn't peel mine... too lazy.  HINT: a quick dunk in a boiling pot of water for 1 minutes will make the skin easily peel off if you feel so inclined.

Serves 4-6

Ingredients

2 tablespoons olive oil

1 medium onion, diced

1 red bell pepper, seeded and diced

4 garlic cloves, finely chopped

2-3 teaspoon paprika

1-2 teaspoon cumin

1 teaspoon chili powder

1/4 tsp cayenne (optional, and will make it spicy)

2 15oz cans of diced tomatoes w/juice

6-8 large eggs (either 1 or 2 each

salt and pepper, to taste

1/4 cup fresh cilantro (or parsley), chopped

1/2 cup crumbled feta (optional)

Pita bread or toast, for serving

 Heat olive oil in a large oven safe sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent. 

Add garlic and spices and cook an additional minute.

Pour the can of tomatoes and juice into the pan and bring sauce to a simmer for 10-15 minutes on a medium heat. Season with salt and pepper.

Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.

 

The trick serving this dish with runny yolks but cooked whites is to take it out of the oven BEFORE the egg whites look cooked. I know, crazy, but it works great! Let them sit for a couple minutes and the egg whites will cook all the way through.

Garnish with chopped cilantro and feta.

Any extra sauce makes a great topping for any white fish, like cod or tilapia. 

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Cruise Food

We like to cruise! It's such a relaxing and easy way to get from place to place. It's so nice to go to bed knowing you will be somewhere new when you wake up.

I like to cruise on NCL where they have 'freestyle dining', meaning they have multiple restaurants (usually about 12 or more) and you can get a table for 2 and dine any time you want. I have cruised on a cruise line that wants you to sit at a table for 8 every night at the same time. I am really, really NOT a fan of that.

Personally, I am thrilled to avoid the buffet as it is not what I like on my vacation. I want to relax and have a leisurely meal. We tend to avoid the buffets, but occasionally, you will want to hit one of the deck buffets for lunch outdoors as its the only way to dine outside.

Here's some of the meals that I've enjoyed over the years on a NCL cruise. We've cruised 13 times with another planned later this year. This post has been in 'draft' mode for years and I felt I really needed to finish it.

Antipasto Plate appetizer at La Cucina Italian restaurant

This Osso Bucco is consistently my favorite when I dine at La Cucina on NCL cruises.

Chicken Parmigana with pasta

A little night cap, a limoncello martini and a whisky on the rocks

After all that fun and food last night, you'd best be getting a good breakfast. We always prefer a table for two (hopefully with a window view) and some table service for our breakfast.

Lots of choices, but here's a traditional combination!

A custom omelette is always a good choice too! With a side of pancakes...

This is one of our favorite breakfasts on a cruise ship, smoked salmon and a bagel.  You can even get this as a "starter" before your omelette.

 
Another breakfast day...

Le Bistro, fine French dining on board.  Beautiful setting, great dishes and completely delicious food! Seriously, I missed getting pictures of some of our courses- I think it was French Onion soup and a spring salad.

My hubby had this.... let's see, prawns, scallops and white fish, or is that potato?  What could this be?

Dover sole for me and it was terrific!

A creme brulee with a bit of fruit and a shortbread cookie too.  Served with coffee, and I can't remember, and definitely a Grand Marnier on the side. I wish it was in a snifter glass though. LOL

A little lemon tart with a bit of meringue, served with some yummy cassis gelato.

Teppanyaki Japanese restaurant.  Assigned times for dining, definitely fun for dinner and a SHOW.  Kind of corny, but the food is always so good consistently.

Me, enjoying someone bringing me endless cups of coffee in the morning. My favorite way to start my day.