Julia Gartland's spiced shakshuka with black rice.

Julia Gartland's spiced shakshuka with black rice.

HOW TO EXCEL AT BRUNCH

Trend dish shakshuka is the perfect brunch food: it’s super easy to make but will impress your friends. Bonus: it’s highly instagrammable.

Shakshuka is a long beloved meal of the Middle East – a skillet of eggs poached in a stewed & spiced tomato sauce. It's the most delicious and decadent way to serve eggs for a crowd. This one is heavy on the spices like harissa and ras el hanout that add an extra punchiness to an otherwise flavorful meal. This dish is best served with black rice or crusty bread, and shared with a crowd. It's a true one pot brunch perfection.

SPICED SHAKSHUKA WITH BLACK RICE 
(Gluten-free) Serves 4

1 cup black rice, dried

2 teaspoon olive oil

3 garlic cloves, minced

2 jalapeños, minced

1 leek, halved & sliced into half moons

1 shallot, minced

28 oz. fire roasted tomatoes (could be replaced with any other canned tomatoes)

1 teaspoon ras el hanout

2 teaspoons harissa

1/4 teaspoon smoked paprika

pinch of cayenne pepper

1/2 lemon, juice

3-4 large eggs

1 small bunch of cilantro, roughly chopped

2 oz feta cheese, crumbled

Sea salt to taste

Freshly ground pepper

 

Heat your oven to 350 °F.  

In a medium saucepan, add black rice and 1 3/4 cup of water. Bring to a boil, then simmer on low and cover for 30 minutes. Let cool for 10 minutes, covered.

In a large skillet, heat olive oil over medium heat. Add garlic, jalapeños, leek and shallot. Sauté for 5-7 minutes. Pour in can of tomatoes and 1/2 cup water along with all spices. Season to taste with sea salt and freshly ground pepper. Squeeze the lemon juice and mix together well, then let cook for about 10 minutes over medium heat. Use your wooden spoon to break down big hunks of tomato.

Gently crack eggs into the pan (use a wooden spoon to make room). Once the eggs just begin to set, add the cast iron skillet to the oven and cook for 10-12 minutes or until whites are completely set, but yolks are still soft. Top with cilantro, feta, flaky sea salt and freshly ground pepper. Serve with a heaping of forbidden rice to sop up the juices. Eat immediately!

 

 

JULIA GARTLAND

A New York-based photographer, food stylist and self-taught cook. 

BLOG:  Sassykitchen.com

INSTAGRAM: @sassykitchen


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