Shakshuka Recipe

Have you ever had Shakshuka? It’s as fun to eat as it is to say! It’s basically a Middle Eastern recipe, that originated in Tunisia. It’s made with poached eggs in a spicy tomato sauce. The best thing about a Shakshuka recipe for me is the sauce. It has simple vegetables (usually just onions and red peppers) and a variation of spices, commonly paprika, cumin and cayenne pepper.
This Shakshuka Recipe is a staple dish I serve when I’m inviting friends for a Middle Eastern breakfast/brunch. I love that it’s all made in one skillet and that it’s totally acceptable (and preferable) to serve it in that one skillet. This is one of my favorite egg recipes that is bursting with flavor, full of protein and very enjoyable any time of the day.

INGREDIENTS:

• 1 teaspoon paprika
• 1 teaspoon coriander
• 1 medium onion sliced
• 1 medium red bell pepper sliced
• 1 tablespoon olive oil
• 2 14 ounce cans diced tomatoes
• 1 teaspoon ground cumin
• 2 cloves garlic minced
• Salt and freshly ground black pepper
• 6 eggs
• Fresh cilantro for garnish
• Crusty bread for serving

INSTRUCTIONS:

1. Heat olive oil in a cast iron skillet over medium heat. Add the onions and peppers and cook for about 10 minutes until the onions become soft and translucent. Stir in garlic and cook for an additional minute until the garlic becomes fragrant.
2. Pour the tomatoes, and add cumin, paprika and coriander. Season with salt and pepper. Bring to a boil, then reduce heat to low and simmer until the tomato sauce thickens like a stew, about 10-15 minutes.
3. Create 6 small nests in the tomato stew. Gently crack the eggs into the skillet over the tomatoes in the nests formed. Season with salt and pepper. Cover the skillet, and cook until the egg whites have set, about 10 minutes.
4. Garnish with fresh cilantro and serve with crusty bread or pita.