One of my favorite family gatherings is Sunday brunch. I just love getting together and whether you go out for a bite or decide to have a lazy day at home, I think it’s a perfect tradition to connect and touch base and share a meal.
I’ve loved shashukas since I first heard about them, which was probably a year ago. It’s not one of those meals I grew up with, but it’s one I loved the moment I googled “what is shashuka?” I love the flavors, I love the one-skillet bliss, and I love it’s a meal we can all eat and share together. The boys love the “drippy eggs” and dunking toast in the tomato sauce.
This recipe is inspired by the new traditions Jaryd and I are starting with our little family. We love sitting down together and chatting about our day. The boys like to fight over who gets to talk about their day first and, while chaotic (always), family meals are one of the fun family traditions I hope they remember and take with them.
Today I’m partnering with Relative Race to bring you this recipe and a really SWEET GIVEAWAY. Relative Race is a new show with a really awesome family connection. Four teams race across the country, compete in challenges, and along the way discover unknown relatives. Sometimes they connect with their new-found family over a meal and, while the winner gets a cash prize, all contestants get some pretty sweet memories with their now-known relatives.
Now on to the giveaway!! My favorite (and most used) kitchen gadget is my food processor! From pestos and sauces to pie crusts and cookies, my food processor does it all! You can enter to win a Cuisinart food processor below, so get on it!!!
Without further adieu, let’s make Fire Roasted Shashuka with Prosciutto!!
Play by play:
Sauté the chopped red pepper and onion in a skillet with avocado oil over medium heat for about 5 – 7 minutes. You want them to soften and the onions to get translucent.
Add the tomatoes, chili powder, garlic, cumin, salt and pepper (to taste) and cook for another 3 minutes, stirring frequently.
Use a spoon to make six divots in the tomato base and crack your egg directly into the divots.
Cook for another few minutes on medium-low, then transfer the skillet to the oven and broil on high until the whites of the eggs are cooked through, about 5 – 7 minutes depending on your oven. My oven takes a while to broil things, but other ovens may only be 2 – 3 minutes, so keep your eyes on the prize and check in with it often!
Top with rolled pieces of prosciutto, crumbled feta, cilantro leaves, and a side of chips or hearty toasted bread.
- 2 tablespoon avocado oil
- 1 red bell pepper, chopped
- ½ sweet onion, chopped
- 14.5 oz. can fire roasted tomatoes
- 14.5 oz. crushed tomatoes (this adds more sauciness)
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- salt and pepper, to taste
- 6 eggs
- 1 oz. crumbled feta
- 6 slices prosciutto
- 2 tablespoons cilantro leaves
- chips and toast for serving (optional)
- Sauté the chopped red pepper and onion in a skillet with avocado oil over medium heat for about 5 - 7 minutes. You want them to soften and the onions to get translucent.
- Add the tomatoes, chili powder, garlic, cumin, salt and pepper (to taste) and cook for another 2 minutes, stirring frequently.
- Use a spoon to make six divots in the tomato base and crack the eggs directly into the divots.
- Cook for another few minutes over medium-low heat, then transfer the skillet to the oven and broil on high until the whites of the eggs are cooked through, about 5 - 7 minutes.
- Some ovens broil faster so check after 2 minutes to see how the whites are cooking.
- Top with rolled pieces of prosciutto, crumbled feta, cilantro leaves, and a side of chips or hearty toasted bread.