One brrrr cold evening, after a long day of stressful work I needed to eat something nourishing, comforting, hot and with lots of protein. I knew I wanted my comfort food-grilled cheese sandwich with tomato soup, but I was not eating bread (carbs) so I had to change it up a bit and this soup was created.
I looked in the pantry and low and behold there was a can of organic diced tomatoes. Quick as a flash my cream of tomato, shaved brussel sprouts and egg soup was born. I know you are making a funny face and thinking I am not making that one! What! is she crazy?? Nope, sometime ago, I read a blip in a magazine that a great, easy go to quick dinner meal is shakshouka which is poached eggs in tomatoes. Where did the name come from? Possibly Middle East and North Africa. The dish is most likely of Yemeni origin and the name is thought to originate from either Arabic or Amazigh (Berber) for “mixture”. So why not put the egg and tomato in soup just a bit souper right?, it works beautifully! It is so-o-o good and you may not believe it, so here is the proof my bowl and spoon licked clean!
I have learned to love cooking soups in my 10 inch cast iron skillet. If you don’t have one buy a used one if possible, that way it is already seasoned. If you don’t have one it’s ok to use a stainless steel skillet. Please avoid using those nonstick skillets. I believe they are unhealthy, they easily flake off and you are eating who knows what!!!
I ate my soup with some crispy cheddar cheesies ok, well that is my name for them. It is baked cheese so there is my bit of cheese with the soup so I felt like I was having grilled cheese after all!
If you don’t have brussel sprouts replace it with several big handfuls of fresh cleaned spinach at the very end of the cooking; just so the spinach can wilt.
If you are vegan or Paleo diet use cashew or coconut cream as a replacement for the cream. And I am aware that some vegans do use eggs if it is from a local hatchery, so I have included this recipe as a vegan option.
I really want to know if you made this soup, which way did you make it with the shaved brussel sprouts or another vegetable?
Skillet Cream of Shakshouka Soup with Brussel SproutsPrint Recipe
- 2 slices of yellow onion, chopped to equal 1/3 cup
- 1 tablespoon butter or coconut oil
- 1 clove garlic, minced
- 1 cup organic vegetable or organic chicken broth*( if you don't have broth see below)
- 1 - 14 ounce can organic diced tomatoes
- 6 large leaves fresh basil julienned - (4 leaves + 2 leaves julienned for garnish) or 1 teaspoon dry basil
- 1 teaspoon dry parsley
- 1/2 cup shaved brussel sprouts
- 1/2 teaspoon lemon pepper
- 2 eggs - yes, hold on to your chickens you are correct; this is not a typo
- 1/2 cup heavy cream
- Garnish with reserved julienned basil leaves
- *use these seasonings instead of broth and add 1 cup of water- 1/2 teaspoon turmeric, 1/4 teaspoon poultry seasoning, a pinch of rubbed thyme)
Sauté onions in butter in medium size skillet until translucent ; add garlic, broth, diced tomatoes, basil, parsley and shaved brussel sprouts (*if using spinach instead, WAIT-add at the last 1 minute of cooking to wilt)
cook over medium high heat until hot, bubbly approximately 4-5 minutes- turn down to medium heat, crack each egg into the bubbling soup; cover for 2-3 minutes bring back to a simmer;
add heavy whipping cream, bring to a low simmer; until thick and you are happy with the doneness of the eggs.
If too thick may add additional broth or water.
Garnish with reserved julienned fresh basil leaves
Enjoy with Crispy Cheddar cheesies!
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