I really, really like shakshuka, do you? It’s one of my favorite leisurely breakfasts/brunches to whip up on a weekend. While it’s very simple to make, it’s not very make-ahead friendly. So I thought about a way I could get all those flavors into a more packable version to take with me to the office on weekdays. Cause try as I might, I still haven’t figured out a way to bring a poached egg with me on the go. Enter: the frittata! This frittata has all the delicious flavors I love in shakshuka in portable form! It’s very simple to put together and doesn’t take long to cook. You could make this for a brunch if you have friends coming over or just to meal prep on a Sunday for healthy, delicious breakfasts for the week at the ready. And thanks to the bit of extra fat from the greek yogurt, it’s fluffy and creamy and ultra velvety, maybe even almost custard-like. Shakshuka still has my heart, but this frittata is a close second. I hope you give this recipe a try and please let me know if you do!
2 T olive oil, plus more for drizzling around edge of pan
3 large cloves garlic, finely chopped
1 T smoked paprika
pinch red pepper flakes (or as much spice as you’d like)
1 small onion, roughly chopped
1 small red bell pepper, roughly chopped
1 14 oz can crushed or diced tomatoes, drained well
12 large eggs, room temperature
1/2 c full-fat greek yogurt, room temperature (could also use sour cream or half and half, just make sure you’re using something full-fat)
Himalayan pink salt, to taste
1/2 c chevre goat cheese or feta, crumbled
handful fresh cilantro or parsley, roughly chopped
Preheat oven to 350 F. In a large cast-iron or other oven-proof skillet over medium heat, (I used a 12 inch cast-iron), add in the olive oil and sauté the garlic for a minute or so, until fragrant and starting to brown. Add in the paprika and crushed red pepper flakes and sauté for about 15-30 seconds to bloom the spices. Add in the onion and bell pepper and continue to sauté for about 5-7 minutes, until translucent and vegetables have softened. Add in the tomatoes and sauté for another minute or two, to help evaporate any extra moisture and season with salt to taste.
While vegetables are sautéing, in a large bowl whisk together the eggs, greek yogurt, and salt. When vegetables are done sautéing, turn the heat off and drizzle a little bit more olive oil around the edge of pan. Pour the eggs into the skillet and shake the pan a little to equally distribute the vegetables in the egg mixture. Transfer to oven and bake for about 20-25 minutes, until eggs are just set and no longer wiggle when you jiggle the pan. Remove from oven and sprinkle with goat cheese and chopped cilantro. Enjoy! If meal prepping, allow to cool completely then slice it up into individual portions and pack it up! Simply reheat to serve.