Shakshuka is a flavorful dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion, garlic and Mediterranean spices. Our version is prepared using a cooktop, although some recipes call for baking in the oven. This is a hearty meal for breakfast, lunch or dinner.
1 large yellow onion, diced
2 tablespoons olive oil
1 large red bell pepper, chopped
1 large yellow bell pepper, chopped
3 cloves garlic minced
1 can (15 ounces) tomato sauce
1 can (28 ounces) crushed tomatoes
1/2 teaspoon salt
1 teaspoon ground cumin
1/4 teaspoon red pepper flakes
5 to 6 large eggs
2 tablespoons chopped fresh cilantro or flat-leaf parsley
Optional: 1/2 cup crumbled feta
Optional: crusty bread or pita, for serving
- In a large saucepan, sauté onions in olive oil until caramelized on high heat. Add both chopped bell peppers and garlic to sautéed onions. Once vegetables have softened and browned, lower heat to medium then add tomato sauce and crushed tomatoes. Add salt, cumin, and red pepper flakes.
- Lower heat to low. With a tablespoon, make 6 holes in sauce to place eggs. Crack eggs and place in pan. Cook for 10-15 minutes on medium-low without a lid.
- When eggs are cooked, use a large spoon to scoop out shakshuka. Top with cilantro and/or feta cheese. You can also eat with Crusty bread of Pita.
To view this cooking video click here