Shakshuka is a classic Middle Eastern and North African dish. It is typically eaten in the morning but can be enjoyed for breakfast, lunch or dinner. It is super simple to make and uses healthy ingredients. The best part is it’s so adaptable, you can make it with a variety of ingredients to suit anyone’s tastebuds. The dish is flavored using common spices – paprika, cumin, chili powder and fresh garlic. Give this dish more heat by adding cayenne pepper or tone the spiciness down according to your own palette. Listed below, at the end of the recipe, are options you can try to put your own spin on this traditional dish.
3 tablespoons extra-virgin olive oil
1 large onion, thinly sliced and chopped
1 large red bell pepper, seeded, thinly sliced then chopped
1 teaspoon ground cumin
1 teaspoon sweet paprika
1/8 teaspoon cayenne, to taste
1 28-ounce can of whole peeled tomatoes with juices, coarsely chopped; or use fresh tomatoes
3/4 teaspoon salt, or to taste
1/4 teaspoon black pepper
6 large eggs
Serve with either chopped cilantro, chopped flat-leaf parsley, hot sauce or all three on top. For a really hearty meal, add some warmed pita on the side.
Heat oven to 375 degrees.
Heat oil in skillet. Saute onions & bell pepper over medium heat. Cook until soft, about 20 minutes. Add garlic and cook another minute or two. Stir in cumin, paprika and cayenne and cook 1 minute more.
Pour in tomatoes. Next, season with salt, black pepper. Simmer until tomatoes have thickened about 10 minutes.
Gently crack eggs into skillet over tomatoes (DON’T scramble the eggs). Season with salt and pepper. Transfer skillet to oven and bake until eggs are just set, about 7 to 10 minutes. Serve with either cilantro, parsley, hot sauce or any combination thereof.
Before cracking the eggs into the skillet try adding one or more of these ingredients to customize your shakshuka dish: crumbled feta cheese, spinach, olives, zucchini, or check out your fridge for other ideas.