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Roasted Tomato and Onion Shakshuka

Serves 4.


    Roasted Tomato and Onion Shakshuka

    Smoky roasted tomato sauce forms the base of this North African brunch classic, one of the most delicious ways to prepare eggs for a crowd. A few dollops of yogurt and a sprinkle of cilantro take it to the next level. Be sure to serve the shakshuka with toasted rustic bread or warm flatbread to soak up all the juices.



    Make the tomato sauce base the day before, then reheat on the stovetop and cook the eggs when you’re ready to serve.


    Roasted Tomato and Onion Shakshuka


    • 28 oz (796 mL) can whole plum tomatoes
    • 2 onions, sliced
    • 2 garlic cloves, minced
    • 2 Tbsp (30 mL) extra-virgin olive oil
    • 1 Tbsp (15 mL) red wine vinegar
    • 1 tsp (5 mL) smoked paprika
    • 1/2 tsp (2 mL) caraway seeds
    • 1/2 tsp (2 mL) ground coriander or cumin
    • 1/2 tsp (2 mL) salt
    • 1/4 tsp (1 mL) crushed red pepper flakes, or to taste
    • 8 large organic eggs
    • 1/3 cup (80 mL) plain yogurt
    • 2 Tbsp (30 mL) roughly chopped fresh cilantro
    • 1/4 tsp (1 mL) Aleppo pepper or additional smoked paprika


    Per serving:

    • calories277
    • protein16g
    • fat18g
      • saturated fat5g
      • trans fat0g
    • carbohydrates16g
      • sugars9g
      • fibre3g
    • sodium463mg



    Preheat oven to 375 F (190 C).


    In large casserole dish or large high-sided skillet, mix tomatoes, onions, garlic, olive oil, vinegar, paprika, caraway, coriander or cumin, salt, and red pepper flakes until roughly combined. Bake for 35 to 45 minutes, until bubbling and thickened. Mash tomatoes with fork to form a thick sauce and transfer to large high-sided skillet, if using a casserole dish. Place on stovetop element over medium-low heat and bring to a simmer.


    In tomato sauce, make 8 small wells and crack in eggs. Cover and cook over medium-low heat for 10 to 12 minutes, or until egg whites are set and yolks are still slightly runny. To finish, dollop with yogurt and sprinkle with cilantro and Aleppo pepper or additional paprika. Serve immediately.


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    This recipe is part of the Mother’s Day Brunch Buffet collection.



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    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.