Hey, who wants shakshuka? How often do you ask that in your house? After cooking this dish, I guarantee my family will hear this question much more often in the future – and not just because shakshuka is a totally fun word to say(!). This dish is not only beautiful to look at, but it is utterly delicious and healthy, too! And, best of all, so easy to cook with ingredients you likely have in your refrigerator and pantry right now!
So where did this recipe originate? Well, just a single Google Search will let you know that, … well, … it’s maybe a little unclear. The dish is likely Israeli, but also has roots in Tunisia, Morocco, as well as other Middle Eastern countries. So, take your pick. Call it anything you like. It’s magnificent. Partly because it contains a selection of my favorite spices – Cumin, Paprika, Cayenne Pepper. Wow! I couldn’t live without any one of these, and they are all here! Feel free to add more or less of each. I’ve used a bit more of each than many recipes ask for, and I found it perfectly seasoned. (A little bit of hot sauce was even sprinkled over the top!)
I would describe this recipe as eggs poached in a simmering bath of tomatoes, peppers, onions and spices. But just one taste will tell you it is SO MUCH MORE! This stuff is utterly and completely delicious! You will make it again and again! Breakfast, lunch, or dinner. Shakshuka works for any of these.
And don’t forget a loaf of crusty bread or some warm pita to scoop up that rich tomato sauce. Seconds, anyone? Enjoy!
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Shakshuka
A delicious dish that is easy to prepare with pantry ingredients, healthy, low-carb, and utterly delicious! Serve this any time of day, with bread for dipping and Hot Sauce (I like Cholula) for those who need more heat! This recipe is prepared stove-top and can be finished either in the oven or covered on the stove....
- Yield: 3-4 servings
- Category: Breakfast/Brunch, Low carb, Recipe, Vegetarian
Ingredients
- 1 Large onion, diced
- 1 Red bell pepper, seeded and diced
- 3 tbsp. Olive oil, any type
- 4 Cloves garlic, chopped
- 2 tsp. Ground cumin
- 2 tsp. Sweet paprika
- 1 tsp. Sugar
- 1/4 tsp. Cayenne Pepper (or more if you want it spicy - I use 1/2 tsp)
- 3 tbsp. Tomato paste
- 1 28-oz. can plum tomatoes, including liquid (I used brand)
- 8 Large eggs
- 1 1/2 tsp. Salt
- 1/2 tsp. Black pepper
- Chopped parsley for garnish
Instructions
- If finishing eggs in the oven, preheat to 375F. In a heavy or cast-iron skillet, heat the olive oil over medium heat. Add chopped onions and peppers, and sauté, stirring occasionally, until onions are translucent and peppers are soft. This will take 8-12 minutes.
- Add garlic, and continue to sauté 1-2 minutes until fragrant. Add cumin, paprika, cayenne, sugar and tomato paste. Stir for a minute or two until vegetables are coated. Then add tomatoes, salt and pepper. Simmer 10 minutes, stirring occasionally and breaking up tomatoes into smaller pieces. Reduce heat to simmer (or low).
- Carefully break eggs, one at a time into small bowl, and gently pour into simmered liquid. Either place pan in oven or cover on stovetop for 7-11 minutes until eggs are done as you like. Mine took 8 minutes to get to sunny-side up. On the stovetop.
- Spoon into bowls and serve with pita or crusty bread if desired.
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