Shakshuka With Fresh Tomatoes and Green Peppers
Indulge in shakshuka, a North African-inspired dish that nestles softly cooked eggs in a filling sauce of tomatoes, bell peppers, onion, and warm spices.
Servings 4
Ingredients
- 2-3 tablespoons olive oil
- 1 yellow onion diced
- 2 small green peppers diced
- 4 cloves garlic minced
- 5 medium tomatoes diced
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 teaspoon paprika
- ¼ teaspoon chili pepper optional
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 6 large eggs
- ¼ cup fresh cilantro chopped
- sprinkle of salt and pepper to taste, for eggs
Instructions
- Set a large pan on medium heat and add the oil and saute the onion and bell peppers until soft (about 5-7 minutes).
- Add the garlic and spices and stir for 30 seconds. Add the tomatoes and tomato paste and stir until incorporated.
- Allow the tomato to cook down and soften. The sauce will thicken at the same time.
- Once the sauce has cooked down and come together, use the back of a large spoon or serving spoon to create 6 indents in the sauce. Crack an egg in each of the indents and lightly sprinkle each egg with salt and pepper.
- Put the lid on and cook until the whites set or harden. Watch this carefully as it goes quickly. As soon as you see the whites set, take the pan off the heat and take the lid off as to not overcook the egg. Traditionally, the egg yolk should be soft and slightly runny. If you prefer a well-done egg yolk, continue cooking until it's fully set.
- Serve it warm, immediately, with pita bread or crusty bread.
Notes
*This sauce will be thick and chunky. If you prefer a runnier sauce, add 1/4 cup water to the pan at the same time as the tomatoes and tomato paste.
Can I make this ahead of time?
You can make the sauce ahead of time and keep it in the fridge for up to three days. When you are ready to use it, heat the sauce in a pan with a couple tablespoons of water and then continue with step 4 above.