Shakshuka is a popular Middle Eastern and North African dish that may date back all the way to the Ottoman Empire. It’s an easy delicious egg recipe that is also a staple dish in Israel. Need to impress some breakfast guests? This tasty shaksuka recipe is a sure winner. I do like to serve a thin crusty bread to sop up the tasty tomato and egg, or tortillas will do in a pinch.
Spicy Shakshuka Recipe
YOU WILL NEED:
- 1 large onion, diced
- 1 28-ounce can diced tomatoes – get good quality tomatoes like Muir Organics
- 1 red bell pepper, seeded and diced
- 4-6 garlic cloves, finely chopped
- 2 tsp paprika
- 1/2 tsp red pepper (fine) – more if you’re brave
- 1 tsp cumin
- 1 tsp chili powder
- 6 large eggs
- 1 small bunch fresh cilantro, chopped
- salt and pepper, to taste
- bread or tortillas to serve with
HOW TO PREPARE:
In order to space out the eggs properly, make sure you use a very large sauté pan.
Heat olive oil on medium heat and cook the bell pepper and onion for about 5 minutes or until the onion becomes translucent.
Stir in the diced garlic and spices and cook an additional minute.
Pour the can of tomatoes and juice into the pan and mix in the vegetable mixture. Make sure it’s simmering on medium-low now and everything is well distributed.
Use your large spoon to make small wells in the sauce and crack the eggs into each well.
Cover the pan and cook for 5-8 minutes, or until the eggs are done to your preference.
Serve with cilantro sprinkled on top (for those who like cilantro), or diced green onions and serve with bread.
