SHAKSHUKA (EGGS IN SPICY TOMATO SAUCE)

by

Ingredients:

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 1 bell pepper (red or green), diced
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes (or 4 fresh tomatoes, chopped)
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cayenne pepper (optional, for heat)
  • Salt and pepper, to taste
  • 4-6 large eggs
  • Fresh parsley or cilantro, chopped (for garnish)
  • Optional: Crumbled feta cheese, for garnish

Instructions:

Step 1: Sauté Vegetables

  1. Heat the Oil: In a large skillet, heat the olive oil over medium heat.
  2. Sauté Onion and Pepper: Add the onion and bell pepper. Cook for about 5-7 minutes until the vegetables are soft and starting to brown.
  3. Add Garlic: Stir in the garlic and cook for 1 minute until fragrant.

Step 2: Make the Tomato Sauce

  1. Add Tomatoes: Pour in the diced tomatoes and tomato paste. Stir to combine.
  2. Season the Sauce: Add the cumin, paprika, cayenne pepper (if using), salt, and pepper. Let the sauce simmer for 10-15 minutes, stirring occasionally, until it thickens slightly.

Step 3: Poach the Eggs

  1. Create Wells: Make small wells in the sauce using the back of a spoon.
  2. Add Eggs: Crack an egg into each well, being careful not to break the yolks.
  3. Cover and Cook: Cover the skillet with a lid and let the eggs cook until the whites are set but the yolks are still runny, about 5-7 minutes. If you prefer firmer yolks, cook for an extra minute or two.

Step 4: Garnish and Serve

  1. Garnish: Remove the skillet from the heat and sprinkle with chopped parsley or cilantro. Optionally, add crumbled feta on top.
  2. Serve: Serve shakshuka hot, straight from the skillet, with warm crusty bread or pita for dipping.

Tips:

  • Adjust the spice level by adding more or less cayenne pepper.
  • You can also add other vegetables like spinach or zucchini to the sauce for extra nutrition.

Variations:

  • Green Shakshuka: Swap the tomato sauce for a base of sautéed greens like spinach, kale, or Swiss chard, and use cream or cheese in the sauce.
  • Meaty Version: Add ground beef, lamb, or merguez sausage to the tomato sauce for a heartier dish.