burrata caprese shakshuka
Occasionally, I’ll get the social media troll who likes to comment on my posts with “ugh, you’re so basic.” To which I say, yes, sir, I AM basic. I go to Soul Cycle and wear Alo athleisure and shop at Zara and listen to Sabrina Carpenter and prefer the West Village out of any area in NYC and I have a whole page dedicated to my love of avocado toast. I’m like the queen of basic.
But there’s a reason things are basic: they are inherently good. Lots of people like the same things because they spark universal joy. And denying oneself joy out of fear of being called “basic” is just dumb, in my humble opinion. Which is why I stopped denying the fact that I loooooooove burrata. The most basic of the cheeses! But who couldn’t love delicious mozzarella stuffed with cream?!
For this recipe, I have combined my love of burrata with my love of eggs in a burrata caprese shakshuka. Garlic and shallots get caramelized in balsamic for some sweetness, fresh cherry tomatoes get stewed into a glorious sauce that the eggs simmer in, and it’s all topped with fresh burrata cheese, basil, and balsamic glaze. It’s light on the palette while hearty in your stomach, and of course it’s especially good served alongside some toast.
prep time: 10 minutes | cook time: 30 minutes
serves: 3-4
INGREDIENTS
for the shakshuka base:
1 lb. (16 oz.) cherry tomatoes
1 large shallot, thinly sliced into rings
3 cloves garlic, minced
2 tbsp. olive oil
2 tbsp. balsamic vinegar
1/4 cup tomato paste
3/4 cup water
1 1/2 tsp. salt
1 tsp. cracked black pepper
1 tbsp. chili flakes (optional)
for the eggs + toppings:
5 large eggs
4 oz. (1 ball) burrata
5-6 sprigs of fresh basil
olive oil + balsamic glaze, for topping
toasted bread of choice, for dipping
DIRECTIONS
Preheat a medium-sized nonstick pan over medium heat. Add olive oil, minced garlic, thinly sliced shallots, and 1/2 tsp. salt and stir occasionally, until garlic and shallots become translucent and slightly caramelized, about 5 minutes. Add balsamic vinegar and continue to cook until shallots become jammy and reduce in size, about 3 minutes.
Add cherry tomatoes and cover pan with lid for about 8 minutes; the cherry tomatoes will steam and soften, allowing them to release their juices and become saucy. Once tomatoes start to shrivel, gently press on them with the back of a wooden spoon to release their juices (be careful, they can splatter!), and continue to cook until tomatoes are jammy, about 2 more minutes.
While tomatoes are cooking, whisk together tomato paste and 3/4 cup water in a bowl or measuring cup; pour this liquid over the stewed cherry tomatoes when they’re ready. Add remaining salt, black pepper, and chili flake, if using, and stir until well combined. Cook for another 2 minutes.
Using the back of a wooden spoon, create five, evenly spaced indents in the tomato sauce. Crack an egg in each indent, then cover pan and cook on medium heat, until egg whites are set, about 6-8 minutes.
Tear the burrata cheese into six equal-sized pieces and top the shakshuka with the pieces. Top with basil leaves, cracked black pepper, olive oil, and balsamic glaze as desired. Serve alongside toasted bread of choice for dipping.
