Recipe by Suzy Karadsheh, The Mediterranean Dish
Prep time: 10 min
Cook time: 30 min
Makes 6 servings
Shakshuka is made with gently poached eggs in a simmering mixture of tomatoes, bell peppers, onions, and garlic.
Ingredients
*Ingredients currently available at the farmers’ market
- Extra virgin olive oil
- 1 large yellow onion*, chopped
- 2 green peppers*, chopped
- 2 garlic cloves*, chopped
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- ½ teaspoon ground cumin
- Pinch red pepper flakes, optional
- Salt and pepper to taste
- 6 medium tomatoes*, chopped (about 6 cups chopped tomatoes)
- ½ cup tomato sauce
- 6 large eggs*
- ¼ cup chopped fresh parsley*
- ¼ cup chopped fresh mint*
Instructions
- Heat 3 tablespoons olive oil in a large cast iron skillet. Add the onions, green peppers, garlic, spices, and a pinch of salt and pepper. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.
- Add the tomatoes and tomato sauce. Cover and let simmer for about 15 minutes. Uncover and cook a bit longer to allow the mixture to reduce and thicken. Taste and adjust the seasoning to your liking.
- Using a wooden spoon, make 6 indentations, or “wells,” in the tomato mixture (make sure the indentations are spaced out). Gently crack an egg into each indention.
- Reduce the heat, cover the skillet, and cook on low until the egg whites are set.
- Uncover and add the fresh parsley and mint. You can add more black pepper or crushed red pepper if you like. Serve with crusty bread of your choice.
Notes
- Leftovers will keep for 1 to 2 days if stored properly in the fridge in tight-lid glass containers. Warm over medium heat, adding a little more liquid to the shakshuka sauce if needed.
- If you want to add meat, cook about ½ ground beef or ground lamb in some extra virgin olive oil. Season well with salt and pepper. Once fully cooked, remove the meat from the skillet, wipe the skillet well and follow steps #1 and #2 to make the shakshuka sauce, only this time, add the cooked ground meat to the skillet to simmer with the tomatoes for 15 minutes or so before adding the eggs.
