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Shakshuka

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A vibrant dish of poached eggs in a rich tomato sauce, enhanced with warm spices and fresh vegetables.

Ingredients

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  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 bell pepper, diced (red or yellow)
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 can (28 oz) diced tomatoes
  • 4 large eggs
  • Salt and pepper to taste
  • Fresh parsley or cilantro for garnish
  • Crusty bread or pita for serving

Instructions

  1. Sauté the aromatics: In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, cooking until soft and translucent, about 5-7 minutes. Stir in the minced garlic, ground cumin, and smoked paprika, and let them bloom for a minute until fragrant.
  2. Create the tomato base: Pour in the diced tomatoes with juice, season with salt and pepper, and simmer gently for about 10 minutes, allowing flavors to meld and sauce to thicken.
  3. Prepare for the eggs: Create small wells in the tomato mixture with a spoon for the eggs.
  4. Poach the eggs: Crack an egg into each well, cover with a lid, and cook for 5-7 minutes until egg whites are set but yolks are runny.
  5. Garnish and serve: Remove from heat, sprinkle with parsley or cilantro, and serve hot with bread or pita for dipping.

Notes

For extra flavor, use fire-roasted canned tomatoes. Leftovers can be stored for up to three days and reheated gently.

Nutrition

Find it online: https://doughgirlbylea.com/shakshuka-recipe-2/

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