Shakshuka is one of those perfect dishes that works for breakfast, lunch, or dinner. Eggs poach gently in a warmly spiced tomato sauce loaded with peppers and onions. Scoop it up with crusty bread and you have one of the most satisfying one-pan meals in existence. It is also incredibly beautiful, which does not hurt.
Ingredients
- 6 large eggs
- 1 can (28 oz) crushed tomatoes
- 1 large onion, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp chili peppers
- 1 tsp Redmond Real Salt
- ¼ tsp black pepper
- Fresh cilantro or parsley for garnish
- Crusty bread for serving
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper. Cook for 5 to 6 minutes until softened.
- Add the garlic, cumin, smoked paprika, and chili flakes. Stir for 1 minute.
- Add the crushed tomatoes, salt, and pepper. Simmer for 10 minutes until the sauce thickens slightly.
- Make 6 small wells in the sauce and crack an egg into each one.
- Cover the skillet and cook for 5 to 7 minutes until the egg whites are set but the yolks are still runny.
- Garnish with fresh herbs and serve with bread for dipping.
Notes
- The yolks should be runny so they mix into the sauce when you break them. That is the best part.
- Add crumbled feta cheese on top for a creamier version.
- This is perfect with a thick slice of sourdough for scooping.
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