Photo by Jamie Plain
Shakshuka is a North African dish made with eggs poached in a spiced tomato and pepper sauce. It is typically served with crusty bread or pita, making it the perfect dish for a hearty and filling breakfast, brunch, or dinner.
One of the great things about Shakshuka is that it is incredibly versatile. You can add a variety of vegetables such as onions, bell peppers, and zucchini to the sauce, making it a great way to use up any leftover veggies you have in your fridge. You can also customize the level of spice to suit your taste preferences, making it a great dish for those who like a little heat in their food. Use our recipe as a base but make sure to add all your favorites and make it your own!
Ingredients:
2 Tbsp olive oil
1 onion, chopped
2 red bell pepper, chopped
3 cloves garlic, minced
2 tsp paprika
1 tsp cumin
1/2 tsp chili powder
1/2 tsp red pepper flakes (optional)
6 large eggs
1 28oz. Can whole peeled tomatoes
Salt/pepper to taste
Fresh herbs for garnish
Crusty bread/pita bread
Notes: You can also add any other chopped vegetables, and also adjust the spice level to your own tastes. This recipe used whole canned tomatoes, but you can also use diced tomatoes or fresh tomatoes (just chop and press them down into a sauce). The number of eggs will depend on the size of your pan.
Instructions:
1. Heat olive oil in a large skillet over medium heat. Add the onion and bell pepper (and other optional veggies) and cook until softened, then add garlic and cook until fragrant.
2. Stir in all the spices until incorporated. Then Pour in tomatoes and if you are not using pre-diced tomatoes, press the tomatoes into the pan until the squish into a chunky sauce.
3. Bring the mixture to a simmer and cook for about 15 minutes (until sauce thickens).
Use a spoon to create small wells in the mixture, then crack eggs into the wells. Cover the skillet and cook 5-7 minutes, or until the eggs are cooked to your liking.
4. Remove from heat and garnish with fresh herbs. Use crusty bread or pita bread for dipping. Enjoy! OL
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