Easy Middle Eastern ShakshukaSep 30, 2019 11:00AM ● By Lana Granfors
Story by Lana Granfors
Photos by Kara Stewart
Shakshuka, which originated in North Africa and is very popular throughout the Middle East, especially Israel, is delicious, quick and so easy. It has always intrigued me and once I tried it at a restaurant, I knew I had to create it at home. This dish works for breakfast or a main meal at brunch, lunch or dinner. The simmering tomato sauce, full of amazing flavor, is used to poach the eggs in the dish. Enjoy
Easy Middle Eastern Shakshuka
Prep Time: 10 minutes
Cook Time: 25 - 40 minutes
Total Time: 35 - 50 minutes
2 T olive oil
1⁄2 yellow onion, diced small
4 garlic cloves, finely minced
1 each red and yellow bell pepper,
both seeded and diced
1 14.5 oz. can diced tomatoes (I use with green chiles)
1⁄2 tsp. chili powder
1 tsp. cumin
1 tsp. paprika
2 T combined of any of the following: minced parsley,
chives, basil, cilantro
Salt and cracked black pepper to taste
STEP 1: Heat the olive oil in a large deep skillet. (Cast iron skillet not recommended.) Once the oil is shimmering, add the onion, bell peppers, and garlic. Cook until lightly browned, about 5-9 minutes. Add spices, stir in and cook an additional minute.
STEP 2: Add in the can of tomatoes with juice. Season with salt and pepper and allow the sauce to come to at a simmer, over a low heat for 15-20 minutes or until the sauce thickens.
STEP 3: Using a large spoon, make 4 small wells in the sauce and crack an egg into each of the wells. Cover the pan and cook for 4-10 minutes, or until the eggs are done to your liking.
STEP 4: Remove from heat and top with chopped cilantro and parsley. Additional topping options include crumbled goat cheese, avocado slices and artichoke hearts. Serve with pita bread or a nice crusty bread.
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