I have always wanted to try Shakshuka; I was attracted to this vibrant dish since eggs were the star of the show. This recipe is from Northern Africa and also enjoyed in the Middle East. This recipe is savory, spicy, simple and oh so comforting! The subtle sweetness of the red and yellow bell peppers and tomatoes paired with the spices create a recipe that has complex layers and is just flat out delicious. Shakshuka is perfect for meatless Mondays, for individuals that are okay with eating eggs. It is super healthy and can be eaten with rice, with a side of baguette or just by itself! It comes together fairly quickly and doesn’t require that many ingredients. You won’t want to miss out on this delicious dish that is perfect to make on weeknights!
-2 28 oz. cans of crushed tomatoes
-1 chopped onion
-1 chopped red bell pepper
-1 chopped yellow bell pepper
-2 chopped jalepenos
-1 tsp of minced garlic
-1 tsp of salt
-1 tsp of black pepper
-1 tsp of cumin
-1 tsp of coriander
-1 tsp of cayenne pepper
-1 tsp of chilli powder/ red pepper flakes
-1 tsp of smoked paprika ( you can use regular paprika if you don’t have the smoked version)
-1 tsp of balsamic vinegar
-a sprinkle of sugar
-garnish options: cilantro, parsley or green onions
- On medium- high heat saute the following ingredients with some olive oil: onion, red bell pepper, yellow bell pepper, minced garlic, and jalapeno peppers in a non stick pan. If you have a WELL SEASONED cast iron, you can use that here. I however, just recently bought my cast iron and it is not well seasoned enough to cook something as acidic as tomatoes.
- Once your veggies have softened, add in all the following spices: salt, pepper, smoked paprika, cayenne powder, chili powder, cumin and coriander. Let your spices toast for about a minute and add in your two cans of crushed tomatoes.
- Place a lid on your pan and let it cook for 10 minutes, stirring occasionally.
- After 10 minutes, take off the lid and add in the balsamic vinegar and sugar
- Then let it cook for 5 minutes uncovered, stirring occasionally.
- After 5 minutes, create small wells in your mixture and add in one egg at a time. I like to put 5 eggs on the outer edge of the pan and one in the middle. Sprinkle salt and pepper on each egg.
- Turn your heat to a medium low setting and cover your pan with a lid. Set the timer for about 8 minutes for sunny side eggs, which have cooked whites and runny yolks. If you like your eggs fully cooked, then put your timer on for 12 minutes.
- While your eggs are cooking, chop up your garnishing ingredients.
- Once your eggs are cooked to your desired taste, garnish and enjoy!