Shakshuka Recipe

Ingredients

• 3 tbsp extra virgin olive oil
• 1 yellow onion (Large, chopped)
• 2 green peppers (Chopped)
• 2 garlic cloves (Chopped)
• 1 tsp ground coriander
• 1 tsp sweet paprika
• 0.5 tsp ground cumin
• red pepper flakes (A pinch, optional)
• kosher salt (To taste)
• black pepper (To taste, plus more if desired)
• 6 cup medium tomatoes (Chopped; about 6 cups chopped tomatoes)
• 0.5 cup tomato sauce
• 6 large eggs
• 0.25 cup fresh parsley leaves (Chopped)
• 0.25 cup fresh mint leaves (Chopped)

Steps

1. 1

   Heat the extra virgin olive oil in a large skillet over medium heat. Wait until the oil begins to shimmer.

2. 2

   Add the chopped onion, green peppers, garlic, coriander, paprika, cumin, optional red pepper flakes, and a pinch of kosher salt and black pepper. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.

3. 3

   Add the chopped tomatoes and tomato sauce to the skillet.

4. 4

   Cover the skillet and let the tomato mixture simmer for about 15 minutes.

5. 5

   Uncover the skillet and cook the sauce a little longer, allowing it to reduce and thicken. Taste and adjust the seasoning to your liking.

6. 6

   Using a wooden spoon, make 6 evenly spaced indentations, or wells, in the thickened tomato mixture.

7. 7

   Gently crack one egg into each indentation.

8. 8

   Reduce the heat to medium-low, cover the skillet, and cook on low until the egg whites are set.

9. 9

   Uncover the skillet and garnish with the chopped fresh parsley and mint. Add more black pepper or crushed red pepper flakes if desired.

10. 10

    Serve immediately with warm pita, challah, or crusty bread of your choice.

Notes

If fresh tomatoes are unavailable, the source suggests replacing them with 1 (28-ounce) can of whole tomatoes or 6 cups of canned chopped tomatoes with their juices; when using canned tomatoes, omit the tomato sauce. Leftovers keep for 1 to 2 days in tightly covered glass containers in the refrigerator. Rewarm over medium heat, adding a little liquid to the sauce if needed. The source also describes an optional meat variation using about 1/2 pound ground beef or lamb, cooked separately and added to the sauce before the eggs; this variation is not part of the primary ingredient list.

Nutrition per serving

• breakfast
• vegetarian
• one-pan
• North African
• Middle Eastern
• gluten-free without bread
• poached-eggs
• stovetop