Shakshuka is a North African dish that is now made throughout the Middle East; it is especially popular in Israel, where it is often eaten for breakfast. Shakshuka is a dish of eggs poached, typically, in a sauce of tomatoes, olive oil, peppers, onion and garlic, and commonly spiced with cumin, paprika, cayenne pepper and nutmeg. The dish has existed in Mediterranean cultures for centuries.
We love it for its one - skillet simplicity and deep flavors
What you need
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 red bell pepper, chopped
- salt and pepper to taste
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1/2 teaspoon dried coriander
- ¼ teaspoon red pepper flakes
- 1 large can (28 ounces) crushed tomatoes
- 2 tablespoons fresh parsley, chopped
- 6-8 large eggs
- ½ cup crumbled feta
Instructions
Preheat the oven to 350°F.
- In a large, oven-safe skillet, heat the olive oil over medium heat. Add the onion and bell pepper and sauté until tender, 4 to 5 minutes. Add the garlic and sauté until fragrant, 1 minute more.
- Stir in the tomato paste and spices and cook for 1 minute, stirring constantly. Add the tomatoes, stir again and bring to a simmer. Season with salt and pepper. Simmer 10 to 15 minutes, until the flavor develops.
- Make wells in the tomato sauce and carefully crack an egg into each.
- Sprinkle the cheese over the top (around the egg wells)
- Transfer the skillet to the oven and bake until the egg whites are fully set, but the yolks are still slightly runny (20-25 minutes).
Garnish the shakshuka with parsley or cilantro.
Note: A more authentic way to prepare this dish is to replace the tomato paste and spices with a home-made harissa sauce. Leave in the ground cumin and ground coriander to deepen those flavor elements..