Shakshuka
Spicy tomato sauce with peppers, onions, and warming spices topped with eggs poached in the sauce.
Ingredients
- 1 Large Onion
- 1 Large Bell Pepper
- 3 Garlic Cloves
- 1 tsp Paprika
- 1 tsp Ground Coriander
- ½ tsp Cumin
- 1 tbsp Ground Aleppo Pepper
- 1 28oz Can of Crushed San Marzano Tomatoes
- 6 Eggs
- ¼-½ cup Chopped fresh Parsley, Cilantro, or Mint leaves
- Olive Oil
- Salt and Pepper to taste
Instructions
- Chop onion and pepper.
- Mince garlic cloves
- Heat olive oil in a large stainless steel skillet.
- Add chopped onion and pepper and cook over medium heat until soft.
- Add garlic and spices, salt and pepper, and cook for 1-2 minutes.
- Add tomatoes and stir.
- Simmer for 15-20 minutes.
- At this point the tomato sauce can be stored over night or frozen. Once the eggs have been added, the sauce should not be stored.
- Turn the heat to low and make 6 wells in the sauce with a spoon and break the eggs into the wells and cover.
- Cook the eggs until the whites are set but the yolks are still soft.
- Garnish with fresh leafy herbs, add more salt, pepper and Aleppo pepper if necessary. Serve immediately with pita or crusty bread.
Video
Notes
Other additions you could make to the sauce
- Spicy sausage like Merguez (North African lamb sausage)
- Ground beef or lamb
- Spinach
- Feta or goat cheese
- Cured olives
- Cilantro