Shakshuka translates to "mixed" and in this classic North African-Style Shakshuka, tomatoes, onions, and a lot of garlic, form the base for the lovely poached eggs that sit on top. A most delicious dish for breakfast, brunch or dinner that you will absolutely love.
Prep Time10 minutesmins
Cook Time40 minutesmins
Total Time50 minutesmins
Servings: 4
Ingredients
3tablespoonsextra-virgin olive oil
1large yellow onionthinly sliced
1large red bell pepper thinly sliced
1teaspoonkosher or sea salt
4clovesgarlicthinly sliced or minced
1teaspoonground cumin
1teaspoon sweet paprika
¼teaspooncayenne or red pepper flakesoptional, or add more to taste
6medium tomatoes, choppedor 1 28-oz can whole tomatoes, crushed by hand
1/3 cup passataor 1/4 cup tomato paste
2tablespoonschopped fresh cilantro or flat-leaf parsleyplus more for garnish
Freshly ground black pepperto taste
Optional accompaniments
½cupcrumbled feta
Challah or pitafor serving
Instructions
Heat the olive oil in a large, oven-safe skillet (preferably a well-seasoned cast iron pan) over medium heat. Once shimmering, add the onion, bell pepper, and salt. Cook, stirring occasionally, until the onions are soft and starting to get colour, about 5 minutes.
Add the garlic, cumin, paprika and red pepper flakes. Cook, stirring often, until the garlic is fragrant, 1 to 2 minutes.
Stir in the tomatoes and passata. Bring the mixture to a steady simmer, cover and cook for 10-15 minutes or until the tomatoes have become pulpy and the sauce has slightly thickened.
Reduce the heat to low. Taste and add a pinch more salt and pepper as necessary. Use a spoon or spatula to make a shallow well for each of the eggs, and crack the egg directly into it. Cover and cook on low until the eggs are set to your desired doneness. If your skillet does not have a lid, see notes for oven option.
Uncover and garnish with fresh cilantro and parsley, if using. Serve in bowls with bread on the side and crumbled feta, if desired.
Notes
*If your skillet does not have a large lid, use the oven:When starting to cook the shakshuka, preheat the oven to 375 degree F. Once you add the eggs to the mixture, carefully transfer the skillet to the oven and bake for 8 to 12 minutes, or just until the eggs are set. The egg whites should look opaque white and the yolks slightly jiggly and soft. Recipe adapted from Serious Eats