Shakshuka
Loaded with fresh tomatoes and peppers, Shakshuka is a Middle Eastern dish that is typically served for breakfast. Spicy and sweet, this recipe will take your tastebuds on a first-class journey, without ever leaving your kitchen. Yes, it's great as breakfast or brunch fare, but we love it equally for dinner, served with a salad and crusty bread.
PREP TIME
10 minutes
COOK TIME
30 minutes
Ingredients
1 tbsp olive oil
1/2 yellow or white onion, peeled and diced
1 clove garlic, minced
1 medium green or red bell pepper, chopped
4 cups ripe diced tomatoes, or 2 cans (14 oz. each) diced tomatoes
2 tbsp tomato paste
1 tsp mild chili powder
1 tsp cumin
1 tsp paprika
Pinch of cayenne pepper (optional)
Pinch of sugar (optional)
Salt and pepper to taste
5-6 eggs
1/2 tbsp fresh chopped parsley (optional, for garnish)
1/2 yellow or white onion, peeled and diced
1 clove garlic, minced
1 medium green or red bell pepper, chopped
4 cups ripe diced tomatoes, or 2 cans (14 oz. each) diced tomatoes
2 tbsp tomato paste
1 tsp mild chili powder
1 tsp cumin
1 tsp paprika
Pinch of cayenne pepper (optional)
Pinch of sugar (optional)
Salt and pepper to taste
5-6 eggs
1/2 tbsp fresh chopped parsley (optional, for garnish)
Directions
Heat a deep, sauté pan to medium and add olive oil. Add chopped onion and garlic and sauté until onions become translucent. Add the bell pepper and sauté for 5 minutes until the peppers are softened. Add tomatoes and tomato paste and stir. Add spices and sugar, stir well, and allow mixture to simmer over medium heat for 5-7 minutes till it starts to reduce. Season with additional salt, pepper and cayenne, to your liking.
Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce.
Cover the pan. Allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced.
Garnish with parsley, if desired, and serve.
Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce.
Cover the pan. Allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced.
Garnish with parsley, if desired, and serve.
Looking for inspiration? Try these recipes:
Cranberry Onion Relish
Chicken with Caramelized Onions
Broccoli Salad with Cashew Curry Dressing
