Summer Corn Shakshuka
Shakshuka is my ultimate brunch dish, and while there are dozens of shakshuka recipes online, from shakshuka with peppers, tomatoes, feta, sausage, and even curry and green veg, but this one takes the cake. Summer produce means CORN, and I can't get enough of the sweet, juicy kernels. Paired with tomatoes, zucchini and a little too much feta, this summer corn shakshuka is what brunch dreams are made of.
Shakshouka has been steadily gaining popularity on brunch menus across the globe, and it is easy to understand why! Shakshouka is a national favorite among hummus and falafel in Israeli cuisine that is served for breakfast lunch and dinner, that is thought to have originated in Yemen or Tunis.
Traditional shakshouka includes a spicy tomato-based stew with perfectly poached eggs cooked in an iron pan that is used for serving. It is perfect on its own, or with warm pita or challah to dip into golden egg yolks. I’ve put a summery twist on my favorite brunch dish with fresh sweet corn, seasonal zucchini, fresh tomatoes and a touch of spice for my ultimate Sunday summer breakfast.
This recipe was featured in the July issue of the San Diego Jewish Journal. A local publication that I've recently started writing for. Check out the issue and past issues to get a feel for my modern twists on jewish classics!
While we may not be able to go brunching with friends due to shut downs and stay at home orders, I've been trying to get out of my Saturday morning brunch rut at home (which currently consists of a bowl of cereal), but making my kitchen the hottest brunch joint around.
Try out my delicious recipe for Summer Corn Shakshuka - the best twist on shakshuka since... well shakshuka.
Summer Corn Shakshouka
Author: Micah Siva for the San Diego Jewish Journal
Total time: 30 min
1 tbsp olive oil
½ small white onion, chopped
2 cobs of corn, kernels shaved (approximately 1 ½ cups)
1 small zucchini, chopped
2 cloves garlic, chopped
¼ tsp turmeric
¼ tsp coriander
½ tsp paprika
Pinch red chili flakes
Sea salt & black pepper
10-12 cherry or grape tomatoes, halved
2 tbsp chopped parsley
2 tbsp crumbled feta cheese
Heat oil over medium heat in an 8-10inch cast-iron skillet (or pan).
Add onion and garlic, cooking for 2-3 minutes, or until it begins to soften.
Add corn, zucchini, garlic, turmeric, coriander, paprika, red chilli flakes, salt and pepper, stirring to combine. Cook for 3-4 minutes, or until the vegetables begin to soften.
Add the tomatoes, stirring to combine. Cook for an additional 4-5 minutes until the tomatoes have softened and released some of their juice.
Using the back of a wooden spoon or spatula, make four wells the corn mixture.
Carefully crack an egg into each well.
Cover with a lid, and let cook for 5-8 minutes, or until the eggs are cooked to your desired doneness.
Sprinkle with parsley and feta cheese.