Classic Shakshuka
Shakshuka is a flavorful dish of eggs simmered in a spicy tomato sauce that originally could be found on the breakfast table in North Africa and the Middle East. It now is a popula rdish world-wide.This dish is not only deliciousbut is healthy and easy to make as well. Cooked and served in just one skillet, Shakshuka is perfect to enjoy for breakfast, lunch, or dinner. As an extra bonus, clean- up is a breeze.
Servings 2
Ingredients
- 2 tbsp olive oil
- 1 large onion diced
- 1 red bell pepper diced
- 3 garlic cloves minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp chili flakes adjusted to taste
- 1 can (28 ounce) crushed tomatoes
- 5 ounces feta cheese crumbled
- salt and pepper to taste
- 4-6 large eggs
- fresh parsley or cilantro adjusted to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add the chopped onions and bell pepper. Sauté until they soften, for about 5-7 minutes.
- Add minced garlic, cumin, smoked paprika, and chili flakes. Sauté for an additional minute.
- Pour in the crushed tomatoes and season with salt and pepper. Stir well to combine. Allow the mixture to simmer for 10-15 minutes, or until it thickens.
- Using a spoon, create small wells in the sauce and crack the eggs directly into them. Add feta cheese. Cover the skillet and let the eggs poach in the sauce for 5-7 minutes, or until the egg whites are set, but the yolks are still runny.
- Garnish with fresh parsley or cilantro, and serve hot with crusty bread or pita.
Notes
Variations:
- Spicy Harissa Shakshuka: Add 1-2 tablespoons of harissa paste to the tomato sauce for an extra kick. Garnish with crumbled feta cheese and a drizzle of olive oil.
- Green Shakshuka with Spinach and Feta: Sauté a generous amount of fresh spinach with the onions and peppers. Add crumbled feta cheese to the tomato sauce and spinach mixture before adding the eggs.
- Mediterranean Shakshuka with Olives and Feta: Toss in a handful of chopped Kalamata olives and crumbled feta cheese to the tomato sauce. Top with fresh basil and a sprinkle of oregano before serving.
- Vegan Chickpea Shakshuka: Replace the eggs with drained and rinsed canned chickpeas. Add them to the tomato sauce and simmer for a few minutes until they are heated through. Sprinkle with chopped fresh parsley and a squeeze of lemon juice before serving.