One-Pan Shakshuka

Ingredients

• 60 g Pressed fresh cheese (Crumbled or cut into pieces for finishing; pressed fresh cheese Superior is mentioned.)
• 4 Eggs (Estimate for two servings.)
• 3 Tomatoes (Chopped; approximately 360 g.)
• 0.5 Red onion (Chopped.)
• 2 Colored bell peppers (Red, yellow, or orange, cut into medium dice; approximately 240 g.)
• 2 tbsp Olive oil (For sautéing.)
• 3 Fresh garlic (Chopped; confit garlic may also be used.)
• 1 tsp Hot smoked paprika (Adjust to taste.)
• 0.5 tsp Ground cumin (Adjust to taste.)
• Salt (To taste; nutritional estimate based on 2 g.)
• Black pepper (To taste; nutritional estimate based on 1 g.)
• 2 tbsp Tomato paste (The description also calls it tomato sauce; incorporate it into the preparation.)
• 2 tbsp Fresh cilantro (Chopped, for finishing.)
• 4 rebanadas Brioche bread (To warm and serve in the center for dipping.)

Steps

1. 1

   Chop the red onion and garlic. Cut the bell peppers into medium dice and chop the tomatoes; have all the ingredients ready before starting to cook.

2. 2

   Heat the olive oil in a large skillet over medium heat. Add the chopped garlic and red onion, and sauté for a couple of minutes, until the onion begins to soften and the garlic is fragrant.

3. 3

   Add the colored bell peppers and chopped tomatoes. Sauté for a few minutes, stirring occasionally, until the peppers soften slightly and the tomatoes begin to release their juices.

4. 4

   Add the tomato paste. Season with salt, black pepper, cumin, and hot smoked paprika. Mix well to distribute the spices and cook the sauce until hot, fragrant, and slightly thickened.

5. 5

   While the sauce finishes cooking, place the brioche slices in a clear space in the skillet or warm them separately until heated through and lightly toasted.

6. 6

   Using the back of a spoon, make four wells in the sauce. Crack one egg into each well, taking care to keep the yolks intact.

7. 7

   Cover the skillet and cook for approximately 2 minutes, until the whites are set and the yolks can remain soft. Cook a little longer if you prefer firm yolks.

8. 8

   Remove the lid and finish with the chopped fresh cilantro and crumbled or cubed pressed fresh cheese.

9. 9

   Serve immediately in the same skillet, placing the brioche in the center or on the side for dipping into the sauce and serving with the eggs.

Notes

The quantities do not appear in the original post; they were estimated for two servings. The text indicates cooking over charcoal, but the dish can also be prepared on a conventional stovetop. Adjust the paprika, cumin, salt, and pepper to taste.

Nutrition per serving

• breakfast
• main course
• one-pan
• eggs
• charcoal cooking
• with bread
• spicy
• brunch-style