What is Shakshuka you ask?
Shakshuka is a dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onions and garlic, and commonly spiced with cumin, paprika, cayenne pepper and nutmeg. It is an North African dish that is now made throughout the Middle East; it is especially popular in Israel, where it is often eaten for breakfast.
There’s so many variations. Personally, I like to add spinach or kale and chickpeas; with either feta or goat cheese. Whichever items you add here’s a simple recipe on how to make it for your next brunch meal.
Ingredients:
1 medium onion, diced
1 red bell pepper, seeded and diced
4 garlic cloves, finely chopped
2 tsp paprika
1 tsp cumin
1/4 tsp chili powder
1 28-ounce can whole peeled tomatoes
6 large eggs
salt and pepper, to taste
1 small bunch fresh parsley, chopped
Additional Ingredients to add to the dish:
Spinach
Kale
Chickpeas
Feta cheese/Goat cheese
+++ Thick bread for dipping and scooping in the dish.
Instructions:
If using a cast iron skillet. Preheat oven to 375 degrees.
Heat olive oil in a large cast iron skillet or if you don’t have a cast iron a sauté pan is fine, heat on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.
Add garlic and spices and cook an additional minute.
Pour in the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.
Once the sauce is at a simmer, use your large spoon to make small wells in the sauce and crack the eggs into each well.
If using a saute pan: Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.
If using a cast iron: Put in the preheated oven for 6-10 minutes.
Garnish your dish with chopped parsley. And feta or goat cheese on top and serve.
