Shakshuka

Eggs cooked in a bed of tomatoes, bell peppers, onions, with spices and garlic. Serve over pita bread, whole grain toast/bagel or hashbrowns. 

Ingredients

  • 2 tsp. extra virgin olive oil
  • 1 small white onion, chopped
  • 2 yellow or orange peppers, chopped
  • 1 ½ tsp. garlic, minced
  • 1 Tbsp. chili powder
  • ½ tsp. paprika
  • 1 tsp. ground cumin
  • Pinch red pepper flakes (optional)
  • Salt and pepper, to taste
  • 4 medium tomatoes, chopped (about 3 cups chopped tomatoes) or one 16 oz can diced tomatoes
  • 1 15 oz. can tomato sauce
  • 6 large eggs

Instructions

  1. Heat olive oil in a large pan/skillet. Add the onions, green peppers, and garlic. Cook, stirring occasionally, until the vegetables have softened, about 5-10 minutes.
  2. Add the tomatoes, tomato sauce, spices, and salt and pepper. Cover and let simmer for about 15 minutes. Uncover and cook a bit longer to allow the mixture to reduce and thicken. Taste and adjust the seasoning to your liking.
  3. Using a spoon or spatula, make 6 indentations, or "wells," in the tomato mixture (make sure the indentations are spaced out). Gently crack an egg into each indention.
  4. Reduce the heat, cover the skillet, and cook on low until the egg whites are set.
  5. Serve with pita bread, toasted baguette or hashbrowns.

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