Egg Shakshuka

Packed with flavour this spicy egg dish is a perfect easy dinner

 

Servings: 6

Total Time: 40 minutes

 

Ingredients: 

  • 1 tablespoon olive oil
  • 1/2 onion, peeled and diced
  • 1 clove garlic, minced
  • 1 red bell pepper, seeded and chopped
  • 4 cups ripe diced tomatoes, or 2 cans (14 oz. each) diced tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon mild chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • Pinch of cayenne pepper, or more to taste (careful, it’s spicy!)
  • kosher salt and pepper, to taste
  • 6 large eggs
  • 1/2 tablespoon fresh chopped parsley or cilantro (optional, for garnish)

 

Method:

    • Heat a deep, large skillet or sauté pan on medium. Slowly warm olive oil in the pan. Add chopped onion, sauté for a few minutes until the onion begins to soften. Add garlic and continue to sauté till mixture is fragrant.
    • Add the diced bell pepper, sauté for 5-7 minutes over medium until softened.
    • Add tomatoes and tomato paste to pan, stir until blended. Add spices and sugar, stir, and allow mixture to simmer over medium heat for 5-7 minutes until it starts to reduce.
    • At this point, you can taste the mixture and spice it according to your preferences. Add salt and pepper to taste, more cayenne pepper for a spicier shakshuka (be careful with the cayenne… it is extremely spicy!).
    • Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. I usually place 5 eggs around the outer edge and 1 in the center. The eggs will cook “over easy” style on top of the tomato sauce.