Shakshuka is a hearty skillet meal made of open-faced eggs cooked in a thick, savory tomato-pepper sauce. It is simple, delicious, and easy to prepare.
Servings 6 Servings
- 3 tablespoons oil
- 2 green peppers chopped
- 1 large onion chopped
- 3 cloves garlic minced
- 1½ teaspoon paprika
- ½ teaspoon cumin
- ¼ teaspoon red pepper flakes
- 28 ounces crushed tomatoes canned)
- ½ cup tomato sauce
- Salt and pepper to taste
- 6 large eggs
- ¼ cup fresh parsley or cilantro chopped
In a large sauté pan, heat olive oil on medium heat. Add the chopped bell pepper and onion and cook until the onion becomes translucent – about 5 minutes.
Add the minced garlic, paprika, cumin, and red pepper flakes and cook for another 1 minute.
Stir in the crushed tomatoes and tomato sauce and bring to a simmer over medium heat for 5-7 minutes until it starts to thicken. Add salt and pepper to taste.
Make six wells in the sauce (one at a time) using a spoon and crack the eggs inside each well.
Cover and simmer for 5 to 8 minutes or until the yolks are set to your taste.
Garnish with parsley or cilantro. Enjoy!
- If you don’t mind dairy products in your food, then you should consider adding goat cheese or crumbled feta over your shakshuka to give it an additional depth of flavor and creaminess.
- You need a big skillet with a lid to cook this meal. This way, the eggs are poached evenly and gently.