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Shakshuka

Shakshuka is a beloved Middle Eastern and North African dish that’s as comforting as it is flavorful. At its core, it’s eggs gently poached in a rich, spiced tomato and pepper sauce, often seasoned with garlic, cumin, and paprika. The combination of the silky egg yolks and the tangy, savory sauce creates a perfect harmony of textures and tastes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium onion diced
  • 1 red bell pepper seeded and diced
  • 4 garlic cloves finely chopped
  • 2 tsp paprika
  • 1 tsp cumin
  • ¼ tsp chili powder
  • 1 28oz can whole peeled tomatoes
  • 6 large eggs
  • salt and pepper to taste
  • 1 small bunch fresh cilantro chopped
  • 1 small bunch fresh parsley chopped

Equipment

  • 1 stainless steel pan

Method
 

  1. Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.
  2. Add garlic and spices and cook an additional minute.
  3. Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.
  4. Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cook the eggs for 5 to 8 minutes, or until the eggs are done to your liking. You can also cover the pan with a lid to expedite the eggs cooking.
  5. Garnish with chopped cilantro and parsley before serving.

Notes

Recipe courtesy of: Downshiftology by Lisa Bryan 
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