Whether you’re looking for a delicious and savory recipe to add to your brunch repertoire or you’re craving breakfast for dinner, shakshuka is a great one to know. Although not something I grew up with, shakshuka has been intriguing to me since the first time I heard of it when a friend raved about it after coming home from Isreal. Shakshuka is originally a North African dish, but you can find this in other countries across the Middle East as well. I love the simplicity of this dish and it is a great one to share with a group of friends or family. The Roma tomatoes at the market have been perfectly ripe and ready for sauce, so I figured they’d be excellent for a quick and fresh shakshuka sauce. With a side of crusty bread or warm pita, this dish is filling and so satisfying.
Ingredients:
2 bell peppers, either red/yellow/orange (chopped)
1 cup yellow onion, about 1 medium onion (chopped)
1 quart of Roma tomatoes, about 1.5 lbs (rough chopped)
2 tablespoons of tomato paste
3 cloves of garlic (minced)
1/4 tsp of cumin
1/2 tsp paprika
4-5 eggs
sea salt & pepper
2 tbsp olive oil
Feta (to garnish)
Cilantro, parsley, and/or mint (to garnish)
Hearty bread or pita (for serving)
- Preheat your oven to 375 degrees.
- In a cast iron pan (or oven safe pan) begin by heating your olive oil over medium heat. Add your onions and peppers and sautee for 3-5 minutes or until fragrant. Season with a dash of salt.
- Next, add your garlic, cumin, paprika, and tomato paste, and sautee for another 1-2 minutes before adding your chopped roma tomatoes.
- Let the tomatoes come to a simmer on medium high, cover and cook for about 15 minutes or until tomatoes have cooked down a bit more.
- Using the back of a spoon, create wells in the sauce before cracking your eggs in gently. Season with salt and peppers and (using an oven mitt) gently place your cast iron pan in the oven.
- Bake for 8-10 minutes or until egg whites have solidified and the yolks are cooked to just before your desired point. Carry-over cooking will continute to cook your egg yolks after you’ve taken it out of the oven. Garnish with herbs and serve with bread or pita.
