What is Shakshuka, you may be wondering? Shakshuka is pretty much-poached eggs in a delicious stewed spicy tomato sauce. Originating in North Africa and trickling through the Middle East everyone will have their own spin on this classic breakfast dish. This is actually an incredible dish to serve at brunch with crusty bread, pita or toast. Crowd pleaser and it looks rustic served in its own pan. This is also hearty enough to serve for dinner with a fresh green salad.
Ingredients:
2 Tablespoons of extra-virgin olive oil, plus more for drizzling
1 small yellow onion, chopped fine
1 red bell pepper, chipped fine
Salt and pepper
1-3 garlic cloves; for breakfast I only use one but will add more for dinner.
1 teaspoon of paprika (sweet, not smoked)
1.5 teaspoons of ground cumin
1/2 teaspoon of turmeric
1 teaspoon of harissa (I use Trader Joe’s), you can definitely go up to 1 Tablespoon if you like more heat
( 1 teaspoon is enough for me). If you don’t have harissa, get harissa – you’ll thank me
1 28 oz can of San Marzano can tomatoes ( whole or diced works, you’ll just have to smoosh the whole tomatoes down)
1 Tablespoon of onion powder
1 teaspoon of sugar
Parsley, Cilantro or Dill for garnish
4-6 eggs (typically I use 4)
Pita, Challah, or Toast
Feta crumbles
Directions:
- Heat oil in a large skillet over medium-low. Add onion and bell pepper and cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in harissa, cumin, paprika and turmeric, and cook 1-2 minutes, until fragrant. Pour in tomatoes and season with onion powder, sugar, salt and pepper; simmer until tomatoes have thickened, about 15-20 minutes.
- Make a well in the stew with a spoon and then add an egg. I personally like to crack each egg individually in a bowl before putting them into the stew. I have had a not so fresh egg or shells fall in and it’s a pain to remove…Place the lid on the pan once all of your eggs are nestled in their wells. Cook about 3-5 minutes over medium heat. You’ll want your egg whites cooked but yolk runny.
- Remove from heat, sprinkle with herbs and feta and drizzle with olive oil. Serve with it right out of the pan hot with bread, enjoy
