Right now there is nothing better than a fresh summer tomato in the middle of August. You’ll see them on every restaurant menu in pastas, summer salads, cold soups,  and of course, on a classic BLT. 

Recently I took beautiful heirloom tomatoes and cooked them down to make a delicious Shakshouka recipe. This is a North African dish consisting of eggs poached in a spicy tomato sauce. It was so delicious and really highlighted the taste of tomatoes this time of year!  I highly recommend trying this dish if you’re feeding a large crowd for breakfast, lunch, or brunch. 

You will need:

1 medium onion diced

4 garlic cloves chopped

2 tbsp olive oil 

2 teaspoons paprika

1 teaspoon cumin

1/4 teaspoon chili powder  

1 small can green chiles 

1 teaspoon sugar 

2 lbs fresh tomatoes (10-12) chopped into pieces 

6 eggs

Pita bread, feta, and chopped parsley for serving

Begin by placing your onion and garlic into the hot oil over medium heat for a minute or two until it becomes fragrant. They are going to essentially melt into your tomato sauce. Chop up some fresh summer tomatoes. I used heirloom and cherry tomatoes with a can of green chiles for spice, along with paprika, cumin, chili powder,  some sugar to balance out the acidity, and salt and pepper. Cover and let it cook down for an hour or so on low heat. Once it is to the texture you enjoy (I like it still a little chunky but cooked down) taste for flavor and see if it needs anything.

Using the back of a large spoon, make a well in the tomato sauce and crack an egg into it. Season it with a little salt and pepper and do the same thing 5 more times and let them cook, covered for about 5 minutes until the whites of the eggs are no longer clear and runny. Top this dish with some crumbled feta cheese, parsley, and I love to eat it with some pita bread. It is the perfect brunch dish if you’re serving a large crowd and it really highlights summer flavors. I would love to hear how you are enjoying your summer tomatoes! Enjoy!

Claire Burns is an accomplished cook who loves to try new recipes. While she does enjoy eating at restaurants, she also loves to whip up a good meal at home. Claire gets some of her cooking inspiration from her grandfather and grandmother, Fred and Shirley Stabbert as well as Great Grandma Nellie.