“Shakshuka or Shakshouka is a dish of eggs poached in a sauce of tomatoes, chili peppers, and onions, often spiced with cumin. It is believed to have a Tunisian origin. This dish is a staple of Tunisian, Libyan, Algerian, Moroccan, and Egyptian cuisines, traditionally served in a cast iron pan with bread to mop up the sauce”
- 1 tbsp olive oil
- 1/2 medium yellow onion, minced
- 1 clove garlic, minced
- 1 red bell pepper, chopped
- 2 cans (14 oz. each) diced tomatoes
- 2 Tbsp tomato paste
- 1 tsp chili powder (mild)
- 1 tsp cumin
- 1 tsp paprika
- Pinch of cayenne pepper (Optional, to taste. SPICY!)
- Pinch of sugar (optional, to taste)
- Salt and pepper to taste
- 5-6 eggs
- Feta cheese (optional)
- 1/2 tbsp fresh chopped parsley (optional, for garnish)
- Naan or pita bread for serving
- 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 until fragrant. Add the bell pepper, sauté for 5-7 minutes over medium until softened.
- Add tomatoes and tomato paste and stir until blended. Add spices and sugar, stir well, and allow mixture to simmer over medium heat for 5-7 minutes until it begins to reduce. Season to taste with spices, salt and pepper. You can add more sugar for a sweeter sauce or more cayenne pepper for a spicier sauce.
- Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. (Tip: place 4-5 eggs around the outer edge and 1 in the center.) The eggs will cook "over easy" style on top of the tomato sauce.
- Cover the pan. Allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced.
- OPTIONAL: Melt feta cheese or garnish with the chopped parsley.
**Serve with Naan bread or pita bread (previously baked in the oven).