Description:
Shakshuka is a warm and spicy breakfast dish with roots in Tunisia, but it is now a staple all over North Africa and the Middle East. The dish stars poached eggs in a chunky tomato and bell pepper sauce with rich spices. I used a recipe from “Downshiftology.”
Ingredients:
- 1 onion, diced
- 1 bell pepper, diced
- 2 garlic cloves, minced
- 1 can of whole peeled tomatoes
- 2 tbsp olive oil
- 2 tsp paprika
- 1 tsp cumin
- 1⁄4 tsp chili powder
- 6 large eggs
- Salt and pepper to taste
- 1 small bunch of cilantro, chopped
Directions:
- Heat up the olive oil in a large pan over medium heat.
- Add the bell pepper and onion and sauté until the onion is translucent.
- Add the garlic and spices and cook for an additional few minutes until fragrant.
- Pour the tomatoes into the pan and break them up with a wooden spoon. Season with salt and pepper and bring to a simmer.
- Make small wells in the sauce for the eggs and add the eggs into the pan. Cook covered for about 5 minutes or until the eggs are to your liking.
- Garnish with cilantro and serve.
