This egg dish makes a wonderful breakfast or a hearty breakfast-for-dinner option. Shakshuka originated in Tunisia but has become a popular breakfast dish all around the Mediterranean region.
The eggs are cooked in a chunky, spicy tomato sauce, along with a sweet bell pepper, onion, and garlic. The result is a savory dish you’ll turn to time and time again. And the best part is that is comes together in about 40 minutes. Plus, it’s a one-pot meal, so clean up is easy as well.
Shakshuka is sure to become a favorite in your cooking repertoire. I like to serve it with crusty Italian bread. Traditionally, this is served with a dollop of plain yogurt on top in some Mediterranean countries.
- 1/4 cup extra virgin olive oil
- 1 onion chopped
- 1 green bell pepper seeded and chopped
- 1 clove garlic minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes
- Pinch salt
- Pinch black pepper
- 1 28-ounce can whole peeled tomatoes undrained
- 6 large eggs
- 1/4 cup chopped fresh flat-leaf parsley
- In a large skillet or braising pan, heat olive oil over medium heat. Cook the onion, bell pepper, garlic, paprika, cumin, red pepper flakes, salt, and black pepper for about 10 minutes, stirring often, until the vegetables soften.
- Add the tomatoes and their juices and break apart with a potato masher or spoon. Stir everything to combine. Cook the mixture for 10 minutes.
- Using a spoon, make 6 wells in the mixture. Crack an egg into each well.
- Cover the pan, reduce the heat to low, and simmer for 8 to 10 minutes, until the eggs whites set and the yolks are still runny.
- Garnish with chopped parsley. Serve with crusty Italian bread.