Easy Shakshuka
There is no right or wrong way to serve this delicious dish. Leave it vegetarian or add meat to it. Prepare it for breakfast, lunch or dinner. You are going to love it, we promise!
0h 10m prep
0h 40m total
easy difficulty
15 ingredients
For the shakshuka
- Extra virgin olive oil
- 3 tbsp
- Yellow onion
- 1 (large, chopped)
- Green bell pepper
- 2 (chopped)
- Garlic
- 2 cloves (peeled, chopped)
- Coriander powder
- 1 tsp
- Paprika powder
- 1 tsp
- Ground cumin
- ½ tsp
- Red pepper flakes
- a pinch (optional)
- Kosher salt
- to taste
- Black ground pepper
- to taste
- Large vine tomatoes
- 6 (chopped ~ 6 cups)
- Tomato sauce
- ½ cup
- Egg
- 6 (large)
- Fresh parsley
- ¼ cup ~ 5 g (chopped)
- Fresh mint
- ¼ cup ~ 5 g(chopped)
Useful tools
Method
1
Preheat 3 tbsp of olive oil in a large cast-iron skillet. Then, add the onion, green peppers, garlic and spices. Also, season with salt and pepper. Cook for about 5 minutes, stirring occasionally until the vegetables have softened.
2
Add in the tomatoes and tomato sauce. Cover and let simmer for about 15 minutes. Uncover, and cook the sauce down further for a little bit to allow it to reduce and become thicker. Then, taste and adjust the seasoning if required.
3
Make 6 indentations, or “wells,” in the tomato mixture using a wooden spoon (have them spaced out). Carefully crack an egg into each well.
4
Turn down the heat and cover the skillet. Continue cooking on low heat until the egg whites are set.
5
Uncover and garnish with fresh parsley and mint. Adjust the seasoning to your liking by adding more either black pepper or crushed red pepper. Enjoy your meal with warm pita, challah bread, or your choice of crusty bread.
6
Make-Ahead Tip: preparing the tomato mixture part one night in advance can help save you time. Prepare the sauce, let it cool completely. Then, place in an airtight container and store in the refrigerator. When you are ready, warm up the shakshuka sauce in a skillet and follow the steps above to complete the dish.