Description
There’s something magical about the combination of eggs poached in a rich, spiced tomato sauce. Shakshuka, a dish with roots in North African and Middle Eastern cuisine, has become a global favorite for good reason.
Ingredients
Ingredients:
- Olive Oil: 3 tablespoons. Substitute: Any vegetable oil.
- Onion: 1 medium, chopped. Substitute: Shallots or leeks.
- Bell Pepper: 1 red, chopped. Substitute: Green or yellow bell peppers.
Spices:
- Garlic: 3 cloves, minced. Substitute: Garlic powder.
- Cumin: 1 teaspoon.
- Paprika: 1 teaspoon. Substitute: Smoked paprika for a richer flavor.
- Red Pepper Flakes: 1/4 teaspoon. Optional: For heat.
Tomatoes:
- Canned Tomatoes: 1 can (14 oz), or 4 ripe vine tomatoes, chopped. Substitute: Crushed tomatoes.
- Tomato Paste: 2 tablespoons. Substitute: Tomato sauce.
Eggs:
- Eggs: 4 large, cracked into individual bowls.
Optional Add-Ons:
- Feta Cheese: Crumbled on top.
- Parsley or Cilantro: Chopped, for garnish.
Instructions
1. Heat Olive Oil:
Pour 3 tablespoons of olive oil into a large cast iron skillet. Warm it over medium heat.
2. Sauté Vegetables:
Add the chopped onion and green bell pepper. Cook and stir for about 5 minutes until they soften.
3. Add Garlic and Spices:
Add minced garlic, cumin, paprika, and a pinch of salt and pepper. Stir well and cook for 1 minute.
4. Add Tomatoes:
Pour in a can of crushed tomatoes with their juice. Stir to combine.
5. Simmer:
Reduce the heat to low. Cover the skillet and let it simmer for about 15 minutes to thicken the sauce.
6. Make Wells:
Using a spoon, make small wells in the sauce. Crack eggs into each well, being careful not to break the yolks.
7. Cook Eggs:
Cover the skillet again. Cook for about 5-8 minutes, or until the eggs are done to your liking.
8. Garnish and Serve:
Sprinkle chopped fresh parsley or cilantro on top. Serve with crusty bread or pita for dipping. Enjoy your delicious shakshuka!
- Prep Time: 10
- Cook Time: 30