Shakshuka
15 min Prep
30 min Cook
4 servings
Directions
Step 1
Wash prep area, your hands, and all fresh vegetables.
Step 2
Peel and dice onion. Dice tomatoes and mince garlic. Chop red bell pepper.
Step 3
Heat a deep, large skillet or sauté pan on medium. Slowly warm oil in the pan.
Step 4
Add diced onion and sauté for about 5 minutes, or until the onion begins to soften.
Step 5
Add garlic and continue to sauté until mixture is fragrant.
Step 6
Add tomatoes and red bell peppers to pan, stir until blended. Add spices and stir well.
Step 7
Allow mixture to simmer over medium heat for 5-7 minutes until it starts to reduce. At this point, you can taste the mixture and spice it according to your preferences. Add salt and pepper to taste. Crumble and add cheese, if you like.
Step 8
Use a spoon to make a small hole in the vegetable mixture for each egg. Crack the eggs, one at a time, directly over the vegetable mixture. Making sure to space them evenly over the sauce (place the eggs around the outer edge and 1 in the center). The eggs will cook "over easy" style on top of the vegetable mixture.
Step 9
Cover the pan. Allow mixture to simmer for 5-8 minutes, or until the eggs are cooked and the sauce has slightly reduced. Keep an eye on the skillet to make sure that the sauce doesn't reduce too much, which can lead to burning.
Step 10
Toast whole wheat bread. Serve shakshuka with toasted bread.
TIPS
You can substitute canned diced tomatoes for the fresh tomatoes. Feel free to add other veggies in Step 6. You can try different types of cheese, too! Garnish with chopped parsley, chopped cilantro or green onion if you like.
Ingredients
1 cup chopped onion
3 cups diced tomatoes
1 clove garlic
1 cup red bell peppers
1 tablespoon oil
1 teaspoon cumin
salt and pepper to taste
1 teaspoon chili powder
1/2 cup crumbled feta cheese (optional)
4 eggs
4 slices whole wheat bread
