I can not even begin to tell you how happy I have been to see Shakshuka enter the main stage of culinary hip and foodie trends in the past few years! Aka this means I get to see more and more Shakshuka on a daily basis;) For those of you who are not familiar- Shakshuka is an egg, tomato, and bell pepper dish that originates in North Africa. It is packed with protein and nutrients, is naturally vegetarian and gluten-free and is just so deelish and filling! I grew up on this dish, and because it is so easy to make, in our house we had it on weekends for breakfast or as a weeknight dinner for a fast but nutritious meal. So try my recipe for it! Let me know what you think 😉
*Tip- Shakshuka is best cooked in a cast iron skillet on stovetop*
– 2 tbs extra virgin olive oil
– 1/2 yellow onion (chopped)
– 1/2 red bell pepper (chopped)
– 1 tbs smashed garlic
– 1 tsp paprika
– 1 tsp cumin
– dash cayenne (depending on how spicy or mild you like it)
– dash red pepper flakes
– 28 oz can whole peeled tomatoes
– 4-5 eggs
– salt & pepper to taste
– fresh chopped parsley to garnish
– goat cheese/chèvre to garnish
– side of whole grain or challah toast
1. Heat stovetop to med-high. Add olive oil.
2. Add onion and bell pepper to pan, stir occasionally for about 5 minutes.
3. Add spices, stir for about 2 min.
4. Add tomatoes, and gently crush in skillet with back of spoon. Let sauce thicken about 12 minutes.
5. Reduce heat to med-low.
6. Using the back of a wooden spoon, make indentations in sauce and add an egg to each indentation. You can temper the egg white into the tomato sauce if you like.
7. Cover skillet to let eggs poach about 10 minutes or until they are cooked to your liking.
8. Add parsley and chèvre to garnish and serve with whole grain bread or challah toast. Voila!