I’m sure at this point you’re thinking to yourself what could you possibly make with all that for breakfast? Easy! It’s actually one of my favorite dishes known as shakshuka. Traditionally it’s an Israeli dish that consists of a spicy tomato stew and eggs, but you know I can’t keep things simple and always have to change’em up :-).
One of the coolest parts about this dish is that I made the entire thing outside on the grill. Remember to bring your cast iron skillet and first roast up the sweet onions and garlic, and then add in your whole peeled tomatoes, lemon zest, and soy sauce and let it stew right on those grill grates.
Next while the salmon is cooking, crack two eggs right onto the shakshuka and close the lid on the grill and let all that indirect heat cook those eggs to your desired temperature.
Sounds easy enough J, don’t forget to pin the big guy below.
- ½ small diced sweet onion
- 1 tablespoon of finely minced garlic
- 2 teaspoons of extra virgin olive oil
- 28 ounce can of Hunt's® Whole Peeled Plum Tomatoes, undrained, crushed with your hands
- zest of ½ lemon
- 1 tablespoon of La Choy® Soy Sauce
- two 4 ounce fresh salmon fillets
- 2 eggs
- Kosher salt and fresh cracked pepper to taste
- Preheat the grill to high heat.
- Place a cast iron skillet on hot grill with 1 teaspoon of olive oil and caramelize the onions and garlic. Once they are brown add in the tomatoes, lemon zest, soy sauce and salt and pepper and let it stew on high heat for 10 to 12 minutes. Set aside and keep warm.
- While the sauce is half way through the stewing process, coat the salmon with the remaining olive oil, salt and pepper and cook on a hot spot on the grill for 4 to 6 minutes on each side or until grill marks are formed and it is cooked through.
- When the salmon is flipped for the first time, add 2 eggs right to the top of the shakshuka sauce in the cast iron skillet and close the lid on the grill and cook until the desired amount of doneness in the eggs is achieved.
- Serve the salmon on top of the eggs and shakshuka sauce. Optional: Serve with crust rolls.